Dinner / Mexican-inspired
Spiced Bean Baked Potatoes
Crisp baked potatoes loaded with smoky beans, tomatoes, corn, and yogurt.
Ingredients
Metric
- 4 large potatoes
- 1 can black beans, drained
- 200 g canned tomatoes
- 150 g sweetcorn
- 1 onion, diced
- 1 tsp smoked paprika
- 1 tsp cumin
- 150 g yogurt
- 1 tbsp oil
US
- 4 large potatoes
- 1 can black beans, drained
- 7 oz canned tomatoes
- 1 cup sweetcorn
- 1 onion, diced
- 1 tsp smoked paprika
- 1 tsp cumin
- 2/3 cup yogurt
- 1 tbsp oil
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Method
- Heat the oven to 220°C / 425°F and prick potatoes all over.
- Rub potatoes with oil and salt, then bake for 45 to 55 minutes until tender.
- Cook onion in oil until soft, then add paprika and cumin.
- Add tomatoes, beans, and corn; simmer until thickened.
- Split potatoes and fluff the centres with a fork.
- Spoon over beans and finish with yogurt, lime, or cheese if you have them.
Substitutions
Black beans
kidney beans, chickpeas, lentils
Yogurt
sour cream, grated cheese, avocado
Sweetcorn
peas, diced peppers
Storage and Reheating
- Refrigerate bean filling for up to 4 days.
- Store potatoes and filling separately.
- Reheat potatoes in the oven or air fryer for crisp skins.
FAQ
Can I microwave the potatoes?
Yes. Microwave until tender, then finish in a hot oven for crisp skin.
Can I make the filling ahead?
Yes. It improves after a night in the fridge.