Forktionary

Baked Potato Ranchero Recipe

Craving a quick, satisfying, and budget-friendly dinner? This Baked Potato Ranchero recipe is your answer! Inspired by a Cooking Light favorite, this recipe elevates simple baked potatoes into a vibrant and flavorful Mexican-inspired dish. Ready in under 30 minutes, it's perfect for busy weeknights. Get ready to enjoy a hearty, cheesy, and delicious meal!

Prep Time 10 mins
Cook Time 25 mins
Calories 515.3 kcal
Protein 49g
Rating 5.0 (2 Reviews)
Baked Potato Ranchero 120

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Potato Ranchero

  • 2 (14 1/2 ounce) cans Diced Tomatoes, undrained
  • 1 (15 ounce) can Black Beans, rinsed and drained
  • 1 (4 ounce) can chopped Green Chilies, undrained
  • 1/4 cup chopped Fresh Cilantro
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Ground Cumin
  • 1 cup shredded Cheddar Cheese
  • 1/4 cup sliced Green Onions (for garnish)
  • 4 large baking Potatoes
  • 1 tablespoon Olive Oil
  • 1 medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Sour Cream (optional topping)
  • Guacamole (optional topping)
  • Salsa (optional topping)

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How to Make Baked Potato Ranchero

  1. Heat a large nonstick skillet over medium heat. Add the chopped onion and green bell pepper and sauté for 5 minutes, until softened.
  2. Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute more, stirring constantly.
  3. Add the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and simmer for at least 15 minutes, stirring occasionally. Adjust cooking time for desired consistency; a longer simmer will result in a smoother sauce.
  4. While the sauce simmers, bake potatoes according to package directions. (Or prepare ahead!)
  5. Preheat your broiler (optional, for extra cheese melt).
  6. Once the potatoes are cooked, cut them in half lengthwise. For a more rustic presentation, leave the potatoes whole and cut a slit to spoon in the filling.
  7. Spoon the tomato mixture generously into the baked potato halves.
  8. Top with shredded cheddar cheese and sliced green onions.
  9. Broil for 1-2 minutes, or until cheese is melted and bubbly (optional).
  10. Serve immediately. Optional toppings include sour cream, guacamole, or salsa.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

52g

Fat

17g

Carbs

31g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mexican Healthy Vegetarian Gluten Free 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Healthy Main Dish Side Dishes Beans Eggs Dairy American Mexican Southwestern United States Easy Microwave Low Fat Cheese Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Black Beans Healthy 2 Low In Something Equipment Number Of Servings