Mexican style stuffed potatoes

Photo credit: Dana Dorobantu

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I think I might’ve just created the ultimate best oven baked potato recipe ever. What’s more, you can purchase your potatoes pre-wrapped at the grocery store which cuts down on prep time and then you can also be certain of the variety purchased for an optimal result.

Particularities

Serves4
Prep time30 mins
Cook time1 hour 20 mins
Timeout1 hour

FreezingFreezes well

Ingredients

4 potatoes Perfect BBQ from Patates Dolbec

Stuffing

1 tablespoon of Canola oil
1/2 cup of corn
1/2 cup of black beans, rinsed and strained
1 garlic cloves, chopped
1 cup of Swiss cheese, grated
2 shallots, minced
1 teaspoon of smoked sweet paprika
Salt & pepper, as preferred

Toppings

1/4 cup of sour cream
2 tablespoons of fresh chives, minced
4 of prosciutto chips (see note)

Steps

Preheat the barbecue or oven to 400°F, and place the rack at the centre of it.
Add the potatoes to a baking sheet then cook for 60 minutes or until you can poke a knife smoothly into it.
Slice the potatoes in half, length-wise, then remove the skin and set aside.
Heat the canola oil over medium-high heat in a non-stick pan then add the corn, black beans and garlic to roast for 5 minutes. Add to the bowl with the potatoes then add the swiss cheese, shallots and paprika. Season, stir then stuff the skins with this mix.
Cook on the barbecue or in the oven for 10 to 15 minutes to melt the cheese.
Serve with sour cream, chives and proscuitto chips pieces.