Slow cooker baked potatoes with black beans and cheese
Potatoes cook themselves fluffy in the slow cooker all day, then get split open for warm salsa black beans, cheddar and sour cream.
- 490 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.88 a serving
- 490 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 4 russet potatoes, large, scrubbed
- 1 can black beans, drained and rinsed
- ½ cup salsa
- 3 green onions
- 1 cup shredded cheddar
- ½ cup sour cream
- 2 tbsp pickled jalapeños (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp ground cumin
Each serving has about 490 calories, 19 g protein, 64 g carbs and 19 g fat, and costs about $1.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No black beans? Pinto beans or kidney beans work.
- No salsa? Pico de gallo works.
- No green onions? Chives work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Dry the potatoes, poke each one 4 or 5 times with a fork and rub them with the oil and ½ teaspoon salt.
Set them in the slow cooker, cover and cook on Low for 7 to 8 hours (or High for 4 hours), until a knife slides into the middle with no push.
Timer: 450 min
Dolly’s tip: No water needed. The potatoes steam in their own moisture and come out fluffy.About 15 minutes before eating, warm the beans, salsa, cumin and of salt in a small over medium heat until bubbling, about 5 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 5 min
While the beans warm, the green onions.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Lift the potatoes out with tongs, split each one and fluff the inside with a fork. Sprinkle with the last of the salt.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Dolly’s tip: They’re very hot inside. Hold them with a folded towel while you cut.Spoon in the beans and top with the cheddar, sour cream, green onions and jalapeños.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Slow cooker pumpkin chili
380 min
Slow cooker quinoa enchilada casserole
200 min
Slow cooker BBQ beans with baked potatoes
390 min
Slow cooker black bean enchilada casserole
275 min
Vegetarian dinners ›Pantry dinners ›What to make with potatoes and cheddar ›What to make with black beans and cheddar ›