Fajita Stuffed Spuds with a Black Bean Salsa
Recipe: #7560
September 16, 2012
Categories: Side Dishes, Beans, Black Beans, Chicken, Appetizers, Potatoes, Mexican, Southwest, Cinco de Mayo, Game/Sports Day, July 4th, Oven Bake, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"These are so much fun to serve for a game night, party, or entertaining; even a light week night meal. And everything can be made ahead. Just assemble and bake to warm. Note: I used a a bottled seasoning by McCormicks, but you can also use a packaged seasoning mix; there are also many other brands as well as online recipes to make your own 'Fajita Seasoning/Mix.' Delicious! Time cooking does include baking the potatoes and refrigeration for the salsa."
Original is 6-12 servings
Ingredients
- FILLING
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- POTATOES
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- BLACK BEAN SALSA
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Nutritional
- Serving Size: 1 (495.5 g)
- Calories 571.1
- Total Fat - 6.5 g
- Saturated Fat - 1.4 g
- Cholesterol - 59.6 mg
- Sodium - 244 mg
- Total Carbohydrate - 88.9 g
- Dietary Fiber - 16.6 g
- Sugars - 6.8 g
- Protein - 43.7 g
- Calcium - 147.1 mg
- Iron - 6.3 mg
- Vitamin C - 69.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Salsa ... Add the beans, corn, onion, garlic, jalapeno, lime juice, fajita seasoning, and cilantro to a bowl and mix to combine. Cover, and refrigerate 1-2 hours before serving.
Step 2
Filling ... Bring the oil in the saute pan to medium high heat. Then, add the chicken, peppers, and onions with the fajita seasoning, and saute until the chicken is golden brown and the vegetables are tender. This should take about 4-6 minutes stirring often. Remove to a small bowl to cool.
Step 3
Potatoes ... Poke each potato one time with a fork. Rub each potato with oil and season with salt and pepper. Then bake on the middle shelf of the oven for 30-40 minutes at 350 degrees, until fork tender. You want the potatoes soft, and a knife to be inserted easily; yet, you don't want them too soft - they need to retain their shape, as they will be cooked again once stuffed. Remove and let cool.
Step 4
Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out about half of the potato in each half. Remember, these are not potato skins, but stuffed potatoes. Make sure to save that potato; you can make croquettes, dumplings, or use in soups. Just freeze for later.
Step 5
Stuff ... Fill the potato halves with the cooled chicken, pepper and onion mixture. Add the potatoes to a baking sheet lined with parchment paper or foil.
Step 6
Bake .. Preheat the oven to 350 degrees, and bake for 20-30 minutes covered lightly with foil until the chicken filling and potatoes are heated through.
Step 7
Serve ... Plate the stuffed potatoes, top with the chilled black bean and corn salsa; and, garnish with a dollop of sour cream if you want. ENJOY!
Step 8
NOTE: The filling can be made a day or 2 in advance; you can make the salsa a day in advance as well. And ... you can even stuff the potatoes, and refrigerate until ready to reheat, up to a day ahead of time. Just bring to room temperature before reheating. Bake and then garnish with the salsa. A great make ahead dish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose potatoes that are similar in size, so they cook evenly.
- If you don't have a bottled fajita mix/seasoning, you can make your own with a combination of chili powder, garlic powder, cumin, smoked paprika, and oregano.
- For the chicken, substitute with seitan for a vegetarian option. Seitan has a similar texture to chicken, and will take on the flavors of the fajita seasoning. This substitution will provide a delicious and satisfying vegetarian option.
- For the black bean salsa, substitute with kidney beans for a different flavor. Kidney beans are a great source of protein and fiber, and will provide a slightly different flavor than black beans. This substitution will add a unique flavor to the dish.
Taco Fajita Stuffed Spuds Replace the chicken with ground beef, and the fajita seasoning with taco seasoning. Increase the jalapeno in the salsa to taste. Top with shredded cheese, diced tomatoes and lettuce before serving.
Taco Fiesta Stuffed Spuds Replace the ground beef with black beans and corn, and the taco seasoning with chili powder and cumin. Add diced bell peppers and onions to the salsa. Top with shredded cheese, diced tomatoes, lettuce, and sour cream before serving.
Mexican Rice: Mexican Rice is an easy and delicious accompaniment to Fajita Stuffed Spuds with a Black Bean Salsa. It is a great way to add flavor and texture to the dish, and the combination of the two is a perfect balance of flavors. The rice also helps to bring out the flavors of the fajita seasoning and the black bean salsa, making it a great addition to the meal.
Grilled Corn: Grilled Corn is the perfect accompaniment to Fajita Stuffed Spuds with a Black Bean Salsa. Its sweet and smoky flavor adds a delicious contrast to the savory fajita seasoning and the tangy salsa. The grilled corn also helps to bring out the flavors of the other ingredients, making it a great addition to the meal.
FAQ
Q: How long do I need to bake the potatoes?
A: Bake the potatoes on the middle shelf of the oven for 30-40 minutes at 350 degrees, until fork tender. You want the potatoes soft, and a knife to be inserted easily; yet, you don't want them too soft - they need to retain their shape, as they will be cooked again once stuffed.
Q: What kind of potatoes should I use?
A: For best results, use a starchy potato like russet, or Yukon gold potatoes. Avoid using waxy potatoes like red potatoes, as they will not hold their shape as well when cooked.
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Fun facts:
The jalapeno pepper is native to Mexico, and is believed to have been cultivated by the Aztecs as far back as 8,000 years ago. It was popularized in the US by celebrity chef and television host Dave Lieberman, who featured it in many of his dishes.
Fajitas were popularized in the US in the 1970's, and are believed to have originated in the Rio Grande Valley in Texas. They were popularized by the famed "Fajita King" Sonny Falcon, who made them famous in his restaurant in Austin, Texas.