Cowboy Stuffed Baked Potatoes
Fluffy baked potatoes are loaded with smoky barbecue ground beef, beans, sweet corn, jalapeño, and melted cheddar for a hearty weeknight meal.
Prep: 15 min · Cook: 65 min · Yield: 4 · Method: Oven
Ingredients
- 4 large russet potatoes
- 1 lb ground beef
- 15 oz can pinto beans
- 1 cup corn
- 1 cup cheddar cheese
- 0.5 cup barbecue sauce
- 1 jalapeño
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
Cooking instructions
- Heat the oven to 425°F. Scrub the potatoes, prick each several times with a fork, rub with olive oil, and season with half the salt. Place directly on the oven rack or on a baking sheet and bake until fork-tender, 50 to 60 minutes. (about 60 min) — 425°F
- While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink and it reaches 160°F. Drain excess fat if needed. (about 10 min) — 160°F
- Stir in the drained beans, corn, barbecue sauce, jalapeño, remaining salt, and black pepper. Cook until hot and well combined, about 3 minutes. (about 3 min) — Hot
- Split the baked potatoes lengthwise, leaving them attached at the bottom. Fluff the centers with a fork and place them on a baking sheet. Divide the beef mixture among the potatoes and top with the cheddar. (about 3 min)
- Return the stuffed potatoes to the oven and bake until the cheese is fully melted and bubbling, 5 to 7 minutes. Serve hot. (about 7 min) — 425°F