Fajita Baked Potatoes with Creamy Cilantro Ranch
 
Prep time
Cook time
Total time
 
A warm, soft baked potato topped with a flavorful array of colorful peppers and onions, seasoned and sautéed. Top with Creamy Cilantro Ranch dressing for a cool tang.
Author:
Recipe type: Vegetarian
Serves: 4
Ingredients
  • 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
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.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/fajita-baked-potatoes-with-creamy-cilantro-ranch/