Reinvent the meaning of "loaded baked potatoes" with this nacho-style version, which includes sour cream, refried beans, seasonings, pico de gallo, avocado, and an easy, creamy cheese sauce, all using Daniel Gritzer's ultimate baked potato technique.
Why It Works
- A moderate oven produces a creamy, fluffy potato interior.
- Oiling the skin makes it crisp and flavorful, not thick and leathery.
- Scooping out the flesh and mashing it with butter, then refilling the skin, guarantees that every bite is delicious.
- Yield:Serves 2 to 4
- Active time: 30 minutes
- Total time:1 hour to 1 hour 30 minutes
- 4 (12-ounce; 340g) potatoes, preferably russets
- Canola, vegetable, or olive oil, for rubbing
- 1/3 cup sour cream (80ml), plus more for topping, if desired
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 cup refried beans
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups cheese sauce
- 1 cup pico de gallo
- 1/2 ripe Hass avocado, halved, pitted, flesh scooped from skin, and cubed
If Using Only the Oven (see note): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coating of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
If Using the Microwave and Oven (see note): Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.
Let potatoes rest 5 minutes. Slice each open lengthwise and carefully scoop flesh into a mixing bowl. Mash the potato flesh with the sour cream, cumin, and chili powder. Gently stir in the refried beans until well-combined.
Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape. Pour over the cheese sauce, then top with pico de gallo, avocado, and sour cream, as desired. Serve immediately.