Healthy Family Project

Fiesta Baked Potatoes

The Mexican-inspired potatoes are a healthful gluten-free meal. Make extra of the beef/veggie mixture to use later in the week for quesadillas or tacos salad. Top potatoes with 1 Tbsp. lowfat cheese or Greek yogurt for extra protein.

Fiesta Baked Potatoes

Fiesta Baked Potatoes

These Mexican-inspired potatoes are a healthful gluten-free meal. 

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes


  • 2 teaspoons olive oil
  • 4 russet potatoes
  • 1/2 pound lean ground beef
  • 1 sweet onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • 3/4 cup no-salt-added corn
  • 1 (16 oz) can low-sodium black beans, drained, rinsed
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 teaspoon lime juice
  • 1 tablespoon cilantro, optional


  1. Preheat oven 400°F.
  2. Scrub and dry potatoes. Rub with 1 tsp. oil and prick with fork. Bake for 45 - 60 minutes, or until skins are crispy and insides are soft.
  3. Heat remaining oil in large skillet over medium heat. Add beef and cook for about 10 minutes, or until no longer pink. Drain fat from pan.
  4. Return pan to heat; add onion, peppers, garlic, chili powder, oregano and cumin. Cook for 5 minutes. Add corn and beans and cook for 2 minutes or until onion is translucent and beef is no longer pink.
  5. While beef mixture is cooking, mix tomato, avocado, lime juice and cilantro in small bowl. Let marinate.
  6. Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half and scoop out ½ of potato flesh from each half and reserve for other use.
  7. Fill each half with ⅛ beef and vegetable mixture. Top with ⅛ avocado and tomato mixture.
Nutrition Information:
Yield: 4 Serving Size: 1 potato
Amount Per Serving: Calories: 645Total Fat: 11gSodium: 63mgCarbohydrates: 109gFiber: 19gProtein: 32g

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Lesley Daniels

About the Author

Lesley Daniels

Lesley got her first taste for the food industry over 10 years ago at Heinz. Her finance and communication skills gave her an opportunity to explore many roles within their supply chain and procurement teams. Years later, she took her passion for creating and marketing food to Giant Eagle to source and develop their private label brands. At Produce for Kids, Lesley serves as the keystone between our retail partners and growers. As the mom of two daring boys and the wife of a passionate outdoorsmen, Lesley is always searching for healthy and delicious ways to fuel their next family biking or hiking adventure.

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