Giant Stuffed Russets (Edit recipe)

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I'm pretty much a potato fanatic at this point, and unashamedly so. There's two types of baked potatoes in my opinion; the ones you serve WITH your dinner, and the ones that ARE your dinner lol Baked and stuffed with heaps of butter, Mexican Pintos, melty Monterey Jack, green salsa, and other condiments. So hearty and fab.

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PREP TIME

15 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

10

Serves: 2

Ingredients

2 whole Potatoes, Russet, The biggest ones you can find lol dressed in EVOO, Himalayan salt, pep, and pep flakes
528 ml Pinto Beans
2 Tbsp Hot Sauce, I love Valentina's Super Hot
0.666 cup Monterey Jack Cheese, shredded, more if needed
.5 whole Red Onion, finely diced
2 whole Green Onion (Scallion), sliced
1 whole Jalapeño, sliced in to rings
1 whole Salsa Verde, I use a Herdez Guacamole Salsa, so fab!
1 whole Cilantro, Garnish
1 whole Sour Cream, Optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 F
Line a baking sheet with parchment. Scrub those taters thoroughly, dry them off, and get them on the sheet. Using a fork, pierce the potatoes multiple times in the middle, sides, and bottom. Drizzle them generously with EVOO and season with salt, pepper, and pepper flakes. Bake the potatoes for up to 1 1/2 hours, flipping half way and seasoning with salt & pepper. After about an hour or so, start checking them by using a sharp knife and piercing through the thickest portions. You don't want any resistance, no one like raw potatoes. Depending on their size, you're looking at between 1 hour and 1 and a half hours until fully cooked.
As the potatoes cook, empty the beans in to a small, covered pot set to low and stir in your favourite hot sauce. Keep covered & warm until service, stirring occasionally as needed.
Once the potatoes are cooked, get the tray on to a wire cooling rack. Slice them down the middle and use your hands to carefully pinch them on the sides, pushing them open to form a sort of potato bowl. Take a fork and mash the insides of the potatoes. Drop a couple tablespoons of butter inside each tater along with a good pinch of salt. Divide the beans between both taters You'll likely use the whole can for both. Top each tater with your cheese and return them to the oven until the cheese is melty and delicious, another 3 - 4 minutes or so.
Return them to the wire cook. Carefully transfer each potato to plates. Drizzle green salsa over the taters followed by some sliced jalapenos, diced red & green onions, and some fresh cilantro. ENJOY!

Notes

The beans I used were a saucy, seasoned variety. It's important that they're packed in some kind of sauce, otherwise the potato will eat dry. Think baked beans, but Mexican.
Cheese is approximate. You may find you need more depending on how large those russets are.
Speaking of which, look for two of the biggest ones you can find. Make sure they're comparable in size for cook time purposes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	498
Fat:	9 g
Carbohydrates:	82 g
Protein:	20 g
Cholesterol:	13 g
Sodium:	561 mg
Fiber:	25 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.