Deep breath, in then out. Sigh…okay, that was well needed. I tell you, some nights just need to be simple, easy and tasty. No extra hoots and hollers, no mess of ingredients, no parade of a fancy feast. That pretty much describes this week. Between planning a birthday party, preparing materials for church lessons and driving Braelyn back and forth to doctor’s appointments, there wasn’t time for much else. So this week was full of what I consider quick and easy, yet fresh and nutritious meals for our family.
What is the first meal that comes to mind when I am looking for something simple? Baked potatoes! I love baked potatoes because they are a base vehicle for anything and everything you have in the fridge from leftover meat to veggies you need to get rid of to little bits of remaining soup. Really you can do anything with a nicely cooked baked potato.
I decided to try something new with this fajita inspired baked potato, and we may have found a new favorite. Who would have thought that you could go Mexican with a baked potato?! People, it was delicious! Between whipping up a Creamy Cilantro Ranch sauce and topping it with my Simply Guac, this recipe was a true winner. Plus it ended up being a substantial vegetarian meal. You could definitely add in some grilled steak or chicken, but it stands strong in flavor and texture even without the meat.
Fajita Baked Potatoes with Creamy Cilantro Ranch
Ingredients:
4 large or 6-8 medium/small baked potatoes
1 tablespoon olive oil
1/2 onion, sliced thin
1/2 golden bell pepper, sliced thin
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 cup sliced mushrooms
1 cob corn, kernels cut off
2 tablespoons lime juice, divided
1 heaping tablespoon McCormick taco seasoning
1 clove garlic, minced
1/2 cup canned black beans, rinsed and drained
1/2 to 2/3 cup shredded fiesta blend or sharp cheddar cheese
1 recipe Simply Guac
Dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1 tomatillo, chopped
1 clove garlic, chopped
1 cup tightly packed cilantro
1 tablespoon lime juice
1/2 jalapeno, seeded and chopped
1/2 packet or 1 1/2 tablespoons Hidden Valley Ranch seasoning
Directions:
1. Preheat oven to 350 degrees. Wash potatoes. Pierce 4 times each with a fork. Place on baking sheet and bake for 1 hour until soft when pierced with a fork.
2. Meanwhile begin making your dressing by coarsely chopping all vegetables. Add buttermilk and mayonnaise to a food processor along with chopped vegetables. Add lime juice and ranch seasoning. Puree until smooth and chill in fridge for at least 30 minutes.
3. Prepare vegetables for fajita topping by slicing peppers and onion lengthwise in thin strips. Cut corn off cob and mince the garlic. Slice the mushrooms. Rinse and drain beans.
4. In a medium sized mixing bowl, combine onions, peppers, corn, 1 tablespoon lime juice and taco seasoning. Mix to combine.
5. Heat olive oil in a large skillet over medium heat. Once hot enough for veggies to sizzle, pour into skillet and cook for 7 minutes stirring occasionally. Add mushrooms and garlic and cook 3-5 minutes more until mushrooms are tender. Add black beans and remaining tablespoon of lime juice and cook for 1 minute more. Remove from heat.
6. Assemble potatoes by cutting open and pinching insides out with fingers. If using small potatoes, each person may need two. Layer with cheese, fajita mixture, a scoop of salsa, a scoop of guacamole and cilantro dressing around or on top of the potato.
Serves 4
- Potato:
- 4 large or 6-8 medium/small baked potatoes
- 1 tablespoon olive oil
- ½ onion, sliced thin
- ½ golden bell pepper, sliced thin
- ½ red bell pepper, sliced thin
- ½ green bell pepper, sliced thin
- ½ cup sliced mushrooms
- 1 cob corn, kernels cut off
- 2 tablespoons lime juice, divided
- 1 heaping tablespoon McCormick taco seasoning
- 1 clove garlic, minced
- ½ cup canned black beans, rinsed and drained
- ½ to ⅔ cup shredded fiesta blend or sharp cheddar cheese
- 1 recipe Simply Guac
- Dressing:
- ½ cup buttermilk
- ½ cup mayonnaise
- 1 tomatillo, chopped
- 1 clove garlic, chopped
- 1 cup tightly packed cilantro
- 1 tablespoon lime juice
- ½ jalapeno, seeded and chopped
- ½ packet or 1½ tablespoons Hidden Valley Ranch seasoning
- Preheat oven to 350 degrees. Wash potatoes. Pierce 4 times each with a fork. Place on baking sheet and bake for 1 hour until soft when pierced with a fork.
- Meanwhile begin making your dressing by coarsely chopping all vegetables. Add buttermilk and mayonnaise to a food processor along with chopped vegetables. Add lime juice and ranch seasoning. Puree until smooth and chill in fridge for at least 30 minutes.
- Prepare vegetables for fajita topping by slicing peppers and onion lengthwise in thin strips. Cut corn off cob and mince the garlic. Slice the mushrooms. Rinse and drain beans.
- In a medium sized mixing bowl, combine onions, peppers, corn, 1 tablespoon lime juice and taco seasoning. Mix to combine.
- Heat olive oil in a large skillet over medium heat. Once hot enough for veggies to sizzle, pour into skillet and cook for 7 minutes stirring occasionally. Add mushrooms and garlic and cook 3-5 minutes more until mushrooms are tender. Add black beans and remaining tablespoon of lime juice and cook for 1 minute more. Remove from heat.
- Assemble potatoes by cutting open and pinching insides out with fingers. If using small potatoes, each person may need two. Layer with cheese, fajita mixture, a scoop of salsa, a scoop of guacamole and cilantro dressing around or on top of the potato.
