Giant Stuffed Russets

Giant Stuffed Russets

​Prep Time: 15 Min
Cook Time: 1 1/2 Hour Approx.

​Yields: 2 Russets

What You Need

• 2 x Large and In Charge Russet Potatoes
• EVOO, Himalayan Salt, Cracked Pepper, Red Pepper Flakes
• 4 Tbsp. + Unsalted Butter
• 528ml can Seasoned Mexican Pinto Beans
• Valentina Super Hot Sauce (or your fave hot sauce)
• 2/3 + Monterey Jack with Jalapenos, shredded
• 1/2 Red Onion, finely sliced
• 2 Green Onions, sliced
• 1 Jalapeno Pepper, sliced in to rings
• Spicy Green Salsa
• Fresh Cilantro
• OPTIONAL: - Sour Cream, Hot Sauce

Notes

• The beans I used were a saucy, seasoned variety. It's important that they're packed in some kind of sauce, otherwise the potato will eat dry. Think baked beans, but Mexican.
• Cheese is approximate. You may find you need more depending on how large those russets are.
• Speaking of which, look for two of the biggest ones you can find. Make sure they're comparable in size for cook time purposes.

Directions

• Preheat your oven to 400 F
• Line a baking sheet with parchment. Scrub those taters thoroughly, dry them off, and get them on the sheet. Using a fork, pierce the potatoes multiple times in the middle, sides, and bottom. Drizzle them generously with EVOO and season with salt, pepper, and pepper flakes. Bake the potatoes for up to 1 1/2 hours, flipping half way and seasoning with salt & pepper. After about an hour or so, start checking them by using a sharp knife and piercing through the thickest portions. You don't want any resistance, no one like raw potatoes. Depending on their size, you're looking at between 1 hour and 1 and a half hours until fully cooked.​

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• As the potatoes cook, empty the beans in to a small, covered pot set to low and stir in a few dashes of your favourite hot sauce. Keep covered & warm until service, stirring occasionally as needed.
• Once the potatoes are cooked, get the tray on to a wire cooling rack. Slice them down the middle and use your hands to carefully pinch them on the sides, pushing them open to form a sort of potato bowl. Take a fork and mash the insides of the potatoes. Drop a couple tablespoons of butter inside each tater along with a good pinch of salt. Divide the beans between both taters You'll likely use the whole can for both. Top each tater with your cheese and return them to the oven until the cheese is melty and delicious, another 3 - 4 minutes or so.
• Return them to the wire cook. Carefully transfer each potato to plates. Drizzle green salsa over the taters followed by some sliced jalapenos, diced red & green onions, and some fresh cilantro. ENJOY! 

HAPPY VEG