Baked Potato Ranchero Recipe

Ingredients for Baked Potato Ranchero

• Diced Tomatoes
• Black Beans
• Green Chilies
• Fresh Cilantro
• 1 tablespoon chili powder
• Ground Cumin
• Cheddar Cheese
• 2 green onions, sliced
• Potatoes

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.