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Can a baked potato be your whole dinner? It can, if you top it with protein-rich black beans, as food blogger Jennifer Farley did in the Zero to Dinner Party newsletter she wrote for The Washington Post. Farley made hers with sweet potatoes, but we liked them with russet potatoes as well. You can buy Cajun and Creole seasoning or make it yourself.

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Clarification: The original recipe called for just sweet potatoes, but it has been edited to call for allow for either sweet and russet.

Refrigerate the potato, beans and sour cream for up to 4 days. Store the seasoning in an airtight container at room temperature for up to 6 months.

Food blogger Jennifer Farley.

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Ingredients

measuring cup

Servings: 4

For the Cajun seasoning

For the potato

Directions

Time Icon Active: 10 mins| Total: 1 hour

  • Step 1

    Make the seasoning: In a small bowl, whisk together the paprika, salt, black pepper, garlic powder, onion powders, thyme and cayenne pepper until combined. Makes about 2/3 cup.

  • Step 2

    Make the potato: Position a rack in the middle of the oven and preheat to 400 degrees. Poke holes all over the potatoes with a fork. If using sweet potatoes, line a rimmed baking sheet with aluminum foil or parchment paper and place the potatoes on the sheet. If using russet potatoes, place them directly on the rack.

  • Step 3

    Roast for 45 minutes to 1 hour, or until the potatoes offer no resistance when a sharp paring knife is inserted into their centers.

  • Step 4

    In a medium bowl, whisk together the sour cream and 1 1/2 teaspoons of the Cajun seasoning. In a microwave-safe bowl, toss together the beans, bell pepper, oil and the remaining 3/4 teaspoon of the Cajun seasoning, until well combined. Taste, and season with more Cajun seasoning, as needed.

  • Step 5

    Warm the black bean mixture in the microwave on HIGH for approximately 60 to 90 seconds, stirring halfway through. (Alternatively, you can warm it in a small saucepan over medium heat.)

  • Step 6

    When the potatoes are tender, make an incision lengthwise in each one, then push the ends in to crack it open. Using a fork, fluff the hot interior. Top each potato with a quarter of the bean mixture, a generous dollop of the spiced sour cream and 1 teaspoon of the chives. Serve hot.

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    Nutritional Facts

    Per serving (1 russet potato with 1/3 cup beans, 2 tablespoons sour cream)

    • Calories

      423

    • Fat

      9 g

    • Saturated Fat

      4 g

    • Carbohydrates

      75 g

    • Sodium

      532 mg

    • Cholesterol

      15 mg

    • Protein

      13 g

    • Fiber

      11 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Food blogger Jennifer Farley.

    Tested by Jennifer Farley.

    Published April 26, 2023

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