Broke Weeknight Nacho Baked Potatoes

• 4 large baking potatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup black beans, drained and rinsed
• 1/4 cup salsa
• 2 green onions, chopped
• 1 tablespoon butter
• Salt to taste
• Ground black pepper to taste
• 1/4 teaspoon chili powder
• Optional: sour cream, jalapeños

Steps

1. 1 Preheat oven to 400°F.
2. 2 Scrub potatoes clean and pierce each with a fork several times.
3. 3 Bake potatoes directly on oven rack for 45-60 minutes, or until tender.
4. 4 While potatoes bake, melt butter in a small pan and mix with chili powder.
5. 5 Once potatoes are done, slice them open and brush with the chili butter.
6. 6 Sprinkle each potato with a mix of cheddar and Monterey Jack cheeses.
7. 7 Top with black beans, salsa, and green onions.
8. 8 Return potatoes to oven for 5 minutes, or until cheese is melted.
9. 9 Season with salt and pepper to taste before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add diced tomatoes and olives for a classic nacho feel.
• Incorporate cooked ground beef for a non-vegetarian option.

Substitutions

• Use any shredded cheese blend you prefer.
• Substitute black beans with pinto beans or corn.

Pairings

• A cold Mexican lager complements these potatoes beautifully.
• A squeeze of fresh lime over the top adds brightness.

Nutrition

Tips

• For a crispier skin, rub potatoes with olive oil before baking.
• Customize toppings to suit your taste and pantry staples.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: These potatoes freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Pair with a crisp salad for a balanced meal.
• Serve with a tangy Mexican coleslaw on the side.

FAQ