Spiced Black Bean Stuffed Baked Potatoes

Spicy black bean mixture stuffed into baked potato shells, topped into cheese and baked. This is a Sanjeev Kapoor exclusive recipe.

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Spiced Black Bean Stuffed Baked Potatoes

Main Ingredients Potatoes, Black beans
Cuisine Mexican
Course Main Course Vegetarian
Prep Time 41-50 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Spiced Black Bean Stuffed Baked Potatoes

  • 4 medium Potatoes with skin
  • 1 cup Black beans boiled
  • Oil 1 tablespoon + for brushing
  • to taste Salt
  • 1 tablespoon Garlic chopped
  • 1 medium Onion chopped
  • 1 small Green capsicum chopped
  • 1 small Yellow bell pepper chopped
  • 1 small Red bell pepper chopped
  • ½ cup Chipotle in adobo sauce
  • 2-3 tablespoons Tomato puree
  • 2-3 Jalapenos
  • ¼ cup Corn kernels boiled
  • 100 grams Mozzarella cheese
  • a few Iceberg lettuce leaves
  • Sour cream for drizzling
  • a few Fresh coriander leaves


  1. Preheat oven to 220ºC
  2. Poke the potatoes all over with a fork, brush some oil on them and place them on a baking tray. Sprinkle salt on top and rub well. Put the tray in the preheated oven and bake for 25-30 minutes. Remove from oven and cool down to room temperature.
  3. Heat oil in a non-stick pan, add garlic and sauté well. Add onion, mix and sauté for a minute.
  4. Add the capsicum and bell peppers, mix well and sauté. Add chipotle in adobo sauce and mix well.
  5. Add black beans, mix well and cook for a minute. Add tomato puree and mix well.
  6. Add salt, jalapenos and corn kernels, mix well and cook for a minute. Remove from heat and set aside.
  7. Halve the baked potatoes vertically and scoop out some of the flesh.
  8. Place the potato shells on a baking tray. Fill the shells with the black bean mixture and top with grated cheese. Put the tray in the preheated oven and bake till the cheese melts.
  9. Shred lettuce leaves and make a bed of it on a serving platter. Place the baked potatoes on it, drizzle some sour cream on each and garnish with coriander leaves. Serve immediately.