Baked Potatoes with Bacon, Black Beans, and Sour Cream
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Ingredients (7)
- 4 medium russet potatoes, scrubbed
- Olive oil
- Kosher salt
- 4 tablespoons salted butter (1/2 stick)
- 1 (14-ounce) can black beans, drained, rinsed, and heated
- 1 to 2 cups sour cream
- 4 to 6 slices bacon, cooked and chopped into ½-inch pieces
Nutritional Information
- Calories732
- Fat49.49g
- Saturated fat23.01g
- Trans fat0.51g
- Carbs57.87g
- Fiber9.62g
- Sugar4.4g
- Protein17.02g
- Cholesterol99.31mg
- Sodium519.52mg
- Nutritional Analysis per serving (4 servings) Powered by
How do you top off a perfect baked potato to keep things interesting? By loading on salted butter, black beans, sour cream, and bacon. The beans are surprisingly harmonious here, adding texture and chew and a modest nutritional boost.
For even more baked potato inspiration, check out our Perfect Baked Potatoes, Twice-Baked Potatoes with Green Chiles and Cheese, and Twice-Baked Sweet Potatoes with Bacon.
Instructions
- 1Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
- 2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 15 minutes.
- 3Cut into each potato lengthwise. Mash up the interior a bit and add 1 tablespoon of butter to each. Distribute the black beans evenly among the potatoes, stuffing them in as best you can, then add a huge dollop of sour cream to the tops. Sprinkle with the bacon and serve.
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