This corn-and-bean-salsa-topped baked potato is festive for Cinco de Mayo, or anytime you’d like a baked potato with pizzazz (photo © Idaho Potato Commission).
 We like a sour cream garnish on this stuffed potato (photo © Wisconsin Cheese).
 Make extra salsa and enjoy it for the next few days with chips, on burgers and hot dogs, with eggs, mixed into plain yogurt as a dip and sauce, and much more. Here’s the recipe (photo Shirley Glaab | Taste Of Home).
How can you turn a baked potato into a Cinco de Mayo dish? Fill it with corn and bean salsa! Add a sour cream topping and you’re set to enjoy the flavors of the day.
This recipe was developed by Sylvia Fountaine, a Pacific Northwest chef, caterer and Feasting At Home blogger; and sent to us by the Idaho Potato Commission.
RECIPE: BAKED POTATO WITH ROASTED CORN & BLACK BEAN SALSA
Ingredients For 2 Baked Potatoes
2 Idaho® russet potatoes, baked
Optional garnish: sour cream
Optional condiment: hot sauce or Sriracha
1 cup corn, roasted (or purchase frozen roasted corn)
1 cup cooked black beans
¼ cup red bell pepper, diced
¼ cup red onion, diced
¼ cup cilantro, chopped
1 tablespoon jalapeño, finely chopped
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon salt
For The Corn and Black Bean Salsa
1. PLACE all the corn and black bean salsa ingredients into a medium bowl and combine thoroughly. Adjust the salt and lime juice, adding more if you like.
2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork. Divide the salsa between the two potatoes.
3. TOP with the sour cream and/or drizzle them with hot sauce. Serve immediately.
> THE HISTORY OF POTATOES
> THE HISTORY OF SALSA
> MORE USES FOR SALSA