It’s fiesta time at our HealthBites Kitchen potato bar!
It just seems right to sit down and eat a Mexican Supreme Baked Potato. After all, America’s favorite veggie Is of Hispanic origins. We can thank the Incas in South America for introducing us to this great-tasting vegetable. If you’re looking to power up with more energy, look no further than the potato. Did you know that potatoes provide the carbohydrate, potassium and energy you need to perform at your best? Potatoes are more energy-packed than any other popular vegetable and have even more potassium than a banana. Just one medium size potato (about 5 ounces) can even give you 45% of your daily need for vitamin C! It has more potassium than bananas, spinach and broccoli. And did I mention it’s only 110 calories? What’s not to love?
Now, I can easily eat a baked potato with only a bit of salt. But when I want a whole meal, I end up thinking fiesta food and making a Mexican Baked Potato. I bake my potatoes either in oven, microwave or Instant Pot. My husband loves a papery skin, so I end up baking them in the oven (though you can speed up the process by pre-cooking them in the microwave for 5-8 minutes, then baking them in the oven to crisp up their skin. It works great for those busy days, especially if you want to pack a baked potato for lunch.
So far, it seems like a good ‘ole American spud. But what really makes it say ‘ole is what you put on top! Skip the butter and sour cream! Let’s load it up with Mexican flavor and more veggies that will love your right back–creamy black beans, bright broccoli florets, juicy tomatoes, and delicious Mexican corn salsa! What a powerhouse of flavor and plant-strong nutrition! You could even try it with a sweet potato too!
Mexican Supreme Baked Potato
Ingredients
- 2 Russet potatoes
- 1 hand of broccoli florets steamed
- 1 cup black beans
- 1 large tomato diced
- 3/4 cup Corn Salsa recipe
Corn Salsa Ingredients
- 15 oz canned corn or 1 1/2 cups fresh or frozen
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 2 tsp vegetable broth
- 1 tbsp minced or crushed garlic
- 1 tsp salt or salt substitute
- 1 tbsp lime juice
- 1/4 cup fresh cilantro or flat-leaf parsley
- 2 avocados chopped into cubes
Instructions
- Cook potatoes on high in the microwave for 5-10 minutes or bake in the oven at 450 degrees for 50-60 minutes. Remove from oven and cool slightly.
- Slice potatoes open length-wise. Stuff with black beans, broccoli, and diced tomato. Spoon 3/4 cup of corn salsa on top. Enjoy for a colorful and tasty lunch or dinner.
Make Corn Salsa
- In a medium bowl, mix all ingredients together. Stir well. Makes 2 cups of salsa.
