lunch recipe · #04904
Pinto Monterey Jack Corn Cumin Loaded Russet Potatoes
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 85 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep25 min
Cook55 min
Inactive5 min
Total85 min
Ingredients
- 1½ lbRusset Potato
- 2 tbspOlive Oil
- 10 ozCanned Pinto Beans
- 4 ozMonterey Jack Cheese
- 8 ozSweet Corn
- 1 tspCumin
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Russet Potato, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
- Bake the Russet Potato until nearly tender. Prepare the Canned Pinto Beans, Monterey Jack Cheese, Sweet Corn, Cumin, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
- Open or hollow the baked Russet Potato when its shape allows, add the Canned Pinto Beans, Monterey Jack Cheese, Sweet Corn, Cumin, and return the loaded Russet Potatoes to the oven until hot and browned. Rest for 5 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.2 g
- Carbohydrates
- 35.3 g
- Fat
- 11.6 g
- Fiber
- 4.4 g
- Sodium
- 554.5 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.