Ingredients
- 4 medium potatoes (russet, red, or sweet)
- 1 lb ground beef or 1 can black beans
- 1 onion, diced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt to taste
- 1 cup shredded sharp Cheddar or Monterey Jack cheese
- Sour cream, for topping
- Fresh cilantro, for garnish
- Lime wedges, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). For baked potatoes, wash and pierce them with a fork; bake for 45-60 minutes until fork-tender. For boiled potatoes, cut into small cubes, boil in salted water until tender, then drain.
- In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers; sauté until softened, about 5-7 minutes.
- Stir in ground meat or beans, cooking until browned. Add cumin, chili powder, paprika, and salt to taste.
- Add cooked potatoes to the skillet, tossing to ensure all pieces are coated. Be careful not to mash the potatoes.
- Transfer the mixture to a baking dish, sprinkle generously with cheese, and bake for about 15 minutes until the cheese is melted and bubbly.
- Garnish with sour cream, fresh cilantro, and lime wedges before serving.
Notes
Customize the toppings to suit your family’s preferences, and for a low-carb version, substitute potatoes with cauliflower.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian option available