Mexican Stuffed Baked Potatoes recipe #meatlessmeal

Mexican Stuffed Baked Potato meatless meal

Meatless Monday

Mexican Stuffed Baked Potato

stuffed baked potatoes ingredients
I love to make the family meatless meals on Mondays. They are not the biggest fans. But in my opinion we rely too much on meat and on Mondays it’s my day to let food shine without it. It’s not a sentence it’s a day to say let’s do less meat on Mondays. That then becomes the struggle of what to make. The mexican dip that goes over the baked potato is a dip that I make and we sometimes just eat it with chips and that has been our meatless Monday meal. The other night I wasn’t sure what I wanted to make. I was having flashbacks to when I was in middle school and they had baked potato bar at school. I loved baked potato bar. So I quickly threw this together. the potatoes baked in the oven and 20 minutes before they were done I threw the mexican dip together. It was so good! Check out the recipes and pics below. 

Mexican Stuffed Baked Potato Recipe Meatless Monday

mexican stuffed baked potatoes

Mexican Stuffed Baked Potato
Serves 5
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Prep Time
1 hr
Cook Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
1 hr
  1. potatoes
  2. black beans
  3. corn
  4. rotel tomatoes (tomatoes and chilis)
  5. cumin
  6. chili powder
  7. cheese
  1. Wash potatoes and bake in the oven on 375* for 45 minutes. 20 minutes before they're done open can of black beans and wash, put in pan. Add can of corn and can of rotel. 1 tsp cumin and 2 tbs chili powder. Mix together and warm on medium heat for 10 minutes. Split potatoes in half, add mexican dip on top and cheese. Eat! YUM!
My UnEntitled Life
What are your go to meatless meals? Share them with me in a comment since I have such a hard time coming up with them!
mexican stuffed baked potatoes

57 Replies to “Mexican Stuffed Baked Potatoes recipe #meatlessmeal”

  1. This looks delicious! I love a meatless recipe like this that’s hearty and delicious.

    1. I agree! Too many people think that meatless meals are “rabbit food.” They can be just as satisfying as a dinner with meat.

  2. This looks so good. I’m definitely making this for dinner soon. I love all the flavors in this one. Yum!

  3. This sounds like a delicious alternative to our normal tacos! I love baked potatoes, especially with inventive toppings.

  4. This is my kind of recipe. First of all, I love Mexican cuisine and I love Meatless Monday! I’ll definitely be making this. It creates a happy medium for my meat & potatoes loving S.O. and my vegetable tendencies.

  5. My oldest is a vegetarian and my youngest doesn’t like meat so they would both enjoy this. Thanks for the recipe.

  6. I like baked potatoes and enjoy them many ways. This though is so different but sounds really good!

  7. I love mexican food and potatoes, so this is the perfect recipe for me. Thanks!

  8. I love all kinds of Mexican food but I’ve never thought about making a baked potato like that! What an awesome idea, thank you for sharing your recipe!

  9. This is right up my alley! I love potatoes, anyway I can get them, but especially baked, and Mexican food is da bomb! Going to try this over the weekend!

  10. Now this is creative! I’ve never even heard of a Mexican Stuffed Baked Potato before! I like it!

  11. I love different takes on baked potatoes. I’m also a fan of meatless Mondays. Great job with this recipe! It looks really good!

  12. I mentioned a meatless meal to my husband and he grunted at me (ha). But I think he would like this one. It looks delicious.

  13. I love baked potatoes. I have never had something like this. I love Mexican inspired dishes, they are my favorite. YUM!

  14. this would be great for me since I don’t eat meat. Looks super yummy. I am keeping this recipe

  15. I pinned this wonderful sounding meatless Monday meal! Thank you for sharing. I do an odd take on a spinach enchilada that we are just crazy for. My family is like yours when they hear it is a meatless meal they are none to thrilled. This recipe satisfies them though.
    I use a package of frozen spinach thawed and wrung out so no water is left. a 16 ounce tub of ricotta cheese, 1 pack of shredded cheddar or any shredded cheese you like. I have used the 3 cheese Italian blend as well as the 3 cheese Mexican blend. a small can of black sliced olives, one onion & a clove of garlic diced & sauteed along with a 12 ounce pack of mushrooms. just before the onions turn clear add in your drained can of olives and your free of water spinach. Dump in a pack of fajita or taco seasoning packet or if you make your own seasoning you need about 1/4 Cup. after the spinach is heated through and your onions are clear remove pan from the heat . Add in your ricotta and 1/2 the package of your desired shredded cheese. Stir it all together. Take this mixture & fill 10 flour tortillas with it. wrap them up and place the filled flour tortillas SEAM SIDE DOWN in a lightly greased baking dish . Cover the filled tortillas with a 16 ounce can or enchilada sauce then top with your remaining shredded cheese. Bake at 375 degrees for about 20 minutes until the cheese on top is melted & a little brown. Serve immediately. I serve Spanish rice & refried beans on the side. The mixture that is on the inside of the tortillas also makes a wonderful dip! Also on days that my family wants meat I have added bacon and or chicken breast that I season with taco or fajita seasoning & bake or fry. I have not tried it with beef but I sure it would be good too. I know the ricotta is an odd addition to a Spanish type dish but it is wonderful. I hope you try it out and enjoy it as much as we do.

  16. Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  17. I love Mexican food — on or off a potato! I’m finally getting around to pinning the last couple of posts from Creative K Kids’ Tasty Tuesdays party a couple of weeks ago! Sorry I am so late!

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