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Loaded Baked Potatoes with Pico de Gallo, Black Beans, Corn, and Guacamole Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 45 to 60 minutes
  • Total Time: 55 to 70 minutes
  • Yield: 4 loaded baked potatoes 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Ultimate Guide to Loaded Baked Potatoes offers a delicious and hearty meal featuring fluffy oven-baked russet potatoes topped with zesty pico de gallo, seasoned black beans, sweet corn, creamy guacamole, shredded cheddar, fresh cilantro, and tangy sour cream or cashew cream. Perfect for customizable, satisfying comfort food that balances flavors and textures.

Ingredients

Scale

Potatoes

  • 4 Russet Potatoes (medium to large, firm, blemish-free)
  • 1 Tablespoon Olive Oil

Toppings

  • 1 ½ Cups Purchased Pico de Gallo
  • 15-ounce Can Black Beans, rinsed and drained
  • ¼ Teaspoon Kosher Salt (for black beans)
  • 1 Cup Canned Corn or thawed frozen corn
  • 1 Cup Guacamole
  • Shredded Cheddar Cheese (optional)
  • Fresh Chopped Cilantro
  • Sour Cream or Cashew Cream

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) and allow it to fully preheat to ensure potatoes bake evenly with crispy skin and fluffy insides.
  2. Prepare the Potatoes: Scrub the russet potatoes thoroughly under cool running water to remove dirt. Pierce each potato several times with a fork to allow steam to escape during baking and prevent bursting.
  3. Oil and Season Potatoes: Rub each potato evenly with olive oil using your hands to coat the skin. Optionally, sprinkle coarse sea salt or kosher salt on the skins to enhance flavor and crispness.
  4. Bake the Potatoes: Place the oiled and pierced potatoes directly on the oven rack, with a baking tray positioned below to catch drips. Bake for 20 minutes, then carefully flip potatoes using tongs and continue baking for 25 more minutes.
  5. Check for Tenderness: Pierce a potato with a fork to test doneness. If resistant, bake an additional 10-15 minutes, checking every 5-7 minutes until tender all the way through.
  6. Prepare Toppings: While potatoes bake, rinse and drain black beans, then mix with kosher salt. Drain canned corn or thaw frozen corn. Finely chop cilantro and prepare any optional toppings you prefer.
  7. Assemble and Serve: Remove potatoes from oven and let cool slightly. Cut tops open with a knife or fork and fluff the insides. Top each potato generously with pico de gallo, black beans, corn, guacamole, shredded cheddar (if using), cilantro, and a dollop of sour cream or cashew cream. Serve immediately for a flavorful, customizable meal.

Notes

  • For extra crispy skin, sprinkle coarse salt on the oiled potatoes before baking.
  • Homemade pico de gallo enhances freshness if time permits.
  • Rinsing canned black beans reduces sodium and improves flavor.
  • Cashew cream is a great dairy-free alternative to sour cream.
  • Feel free to add other toppings like sautéed broccoli, chili, taco meat, or fajita veggies for variety.
  • Use a plant-based cheddar alternative for a vegan version.

Find it online: https://yumrecipesfood.com/loaded-baked-potatoes-with-pico-de-gallo-black-beans-corn-and-guacamole-recipe/