Caliente Smothered Potatoes

You know that feeling you get when you are simultaneously craving enchiladas and a baked potato?  No?  Well, this is what happens! Spicy, smothered goodness!

I had a lot of fun making these potatoes!  And the results were awesome–warm and spicy and oh so comforting!  This recipe also makes an excellent base for cleaning out odds and ends from the refrigerator!  I don’t know about you, but I’m always looking for ways to eliminate food waste at our house and this recipe was perfect for the job.  So, after I made the “official” recipe I threw in a handful of mushrooms, a couple of leftover grilled brussel sprouts, and one or two other ingredients that were just hanging out in the refrigerator and it was still just as delicious!

Caliente Smothered Baked Potato

Caliente Smothered Potatoes


Ingredients

  • 4 russet potatoes
  • 1 batch No-Cheese Fiesta Sauce
  • 1 lg sweet onion, chopped
  • 3-8 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 2 tbsp tomato paste
  • 1 tbsp lime juice
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 c. frozen corn
  • 1 14.5 oz can black beans
  • 1/2 c. chopped cilantro
  • 2 tsp hot sauce
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 3/4 tsp cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt-free seasoning
  • 1/4 tsp chili powder
  • 1/4 tsp dried basil
  • pickled jalapenos (optional)

Directions


1. Preheat oven to 375 degrees Fahrenheit. Clean potatoes and prick with a fork all around each potato. Wrap each potato in foil and bake for 60-80 minutes or until they are cooked through.
2. In a large saute or sauce pan, cook the onion over medium/high heat for 3 minutes or until onions start to become translucent (adding water or lime beer 1 tbsp at a time to prevent sticking). Add garlic and cook for another minute. Add in peppers. Cook for another 3 minutes.
3. Stir in tomato paste and lime juice until well combined. Next, add yellow squash, zucchini, and corn and cook for 3-5 minutes or until the squash becomes tender and the corn is heated through. Add in black beans, cilantro, hot sauce, and seasonings. Stir.
3. Cut open baked potatoes and top with No-Cheese sauce and vegetable/bean mixture. Garnish with pickled jalapenos if desired.

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