Spicy Chorizo & Black Bean Cheesy Taco Potatoes
These loaded taco potatoes feature crispy baked potatoes filled with a savory and spicy chorizo and black bean mixture, topped with melted cheese, crumbled cotija, pickled red onions, and a creamy adobo-spiked sour cream.
Equipment
- Oven
- Large skillet
- Fork
- Small bowl
- Sharp knife
Ingredients
Main Ingredients
- 4 medium Large Russet or baking potatoes
- 1 lb Ground chorizo (or mix of ground beef and chorizo)
- 1 can (15 oz) Black beans (drained and rinsed)
- 1 packet (about 1 oz) Taco seasoning
- 1/2 cup Water
- 2 cups Shredded Monterey Jack or Colby Jack cheese
- 1/2 cup Cotija cheese (crumbled, for topping)
- 1/2 cup Pickled red onions (for topping)
- 1/2 cup Sour cream
- 1 tsp Adobo sauce (from canned chipotles)
- Olive oil or butter For potatoes and sautéing
- Salt and pepper To taste
Instructions
Prepare the Potatoes
- Preheat oven to 400°F (200°C), then scrub and pat dry the potatoes. Pierce each potato with a fork, rub with olive oil or butter, and sprinkle with salt.
- Bake potatoes directly on the oven rack for 45-60 minutes, or until they are fork-tender.
Cook the Chorizo & Black Bean Mixture
- While potatoes bake, brown the chorizo (and/or beef) in a large skillet over medium-high heat, then drain any excess fat.
- Stir in taco seasoning and 1/2 cup water, then add black beans. Simmer, reduce heat to low, and cook for 5-7 minutes until liquid mostly evaporates and mixture is well coated with seasoning.
Prepare Spicy Crema
- In a small bowl, combine sour cream and adobo sauce, mixing thoroughly, and set aside.
Assemble the Potatoes
- Once potatoes are cooked, remove them from the oven. Carefully slice each potato lengthwise without cutting all the way through the bottom, and fluff the inside flesh with a fork.
Load 'em Up
- Spoon a generous amount of the spicy chorizo and black bean mixture into each potato, then top with plenty of shredded Monterey Jack or Colby Jack cheese.
Melt the Cheese
- Return the loaded potatoes to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Carefully remove potatoes from the oven. Garnish with crumbled Cotija cheese, pickled red onions, and a generous drizzle of the spicy crema, then serve immediately.
Notes
For extra heat, add a pinch of red pepper flakes to the chorizo mixture. If you can't find cotija, crumbled feta or a sharp cheddar would also work as a topping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.