Ingredients
4 russet potatoes
1 Tbsp. olive oil
4 Tbsp. butter
Salt
Pepper
1 cup salsa
15 oz. can black beans, drained
1 cup frozen corn, thawed
1 cup guacamole
Shredded cheddar cheese
1/2 cup sour cream
1 Tbsp. Wild Pairings™ Mexican Style Hot Sauce
Instructions
Preheat the oven to 425˚F. Wash the potatoes and pierce with a fork. Cover the potatoes with olive oil and place on a parchment lined baking sheet. Bake fore 45-60 minutes.
Once the potatoes are tender, remove from the oven and slice lengthwise.
Combine the hot sauce and sour cream in a small bowl.
Top potatoes with butter, salt, pepper, salsa, black beans, corn, guacamole, cheese, and a dollop of the sour cream mixture.
You May Also Like
