Mexican Baked Potato | Idaho Potato Commission

Name: Mexican Baked Potato | Idaho Potato Commission
Ingredients: 1 can refried beans, Mexican style; salt and pepper to taste; 1 tablespoon olive oil; 2 i<a href="../../../recipes/instant-pot-baked-idaho-potatoes">nstant pot baked Idaho&reg; Russet Potatoes</a>; 1 avocado, sliced; 2 tablespoons cilantro leaves, chopped; &frac12; jalape&ntilde;o, thinly sliced; &frac14; cup sour cream or vegan Avocado-Cilantro sauce; 1 medium avocado, ripe; ⅓ cup cilantro; ⅔ cups water, plus more as needed; &frac12; teaspoon kosher salt; 1 teaspoon coriander; ⅛ cup lime juice; 2 garlic cloves; cracked pepper to taste; pinch cayenne or a few slices of jalape&ntilde;o (optional, to taste)

www.idahopotato.com

This healthy, vegan adaptable Mexican Baked Idaho® Potato can be made in an instant pot! Then top them with warm refried beans, avocado, jalapeño, cilantro and optional Vegan Avocado-Cilantro Sauce!

View full recipe on www.idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.idahopotato.com.

Share this recipe:

Ingredients

1 can refried beans, Mexican style
salt and pepper to taste
1 tablespoon olive oil
2 i<a href="../../../recipes/instant-pot-baked-idaho-potatoes">nstant pot baked Idaho&reg; Russet Potatoes</a>
1 avocado, sliced
2 tablespoons cilantro leaves, chopped
&frac12; jalape&ntilde;o, thinly sliced
&frac14; cup sour cream or vegan Avocado-Cilantro sauce
1 medium avocado, ripe
⅓ cup cilantro
⅔ cups water, plus more as needed
&frac12; teaspoon kosher salt
1 teaspoon coriander
⅛ cup lime juice
2 garlic cloves
cracked pepper to taste
pinch cayenne or a few slices of jalape&ntilde;o (optional, to taste)