Stuffed Baked Potato Or Yam Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Wash and scrub the potatoes or yams. Pat dry.

Pierce each potato several times with a fork. Rub each with olive oil, then sprinkle with kosher salt and black pepper. Place directly on a rack set over a rimmed baking sheet.

Bake for 50–70 minutes (potatoes) or 60–75 minutes (yams), until the skins are crisp and a knife slides into the center easily. Baking time depends on size—test for doneness at 50 minutes.

Remove from oven. Let cool 5 minutes until safe to handle, then slice a lengthwise opening on top and gently push the ends to open the cavity.

Scoop out 1/3 of the flesh into a bowl for mixing with the filling, leaving a sturdy shell. Reserve the scooped flesh for mixing with beans and butter.

In a medium skillet, heat 1 tablespoon neutral oil over medium heat. Add the diced onion and cook 4–6 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Stir in cumin and smoked paprika and cook 15–20 seconds to bloom the spices.

Add the drained black beans to the skillet and cook 2–3 minutes to heat through. Lightly mash about half the beans with the back of a spoon so the mixture has some texture but also binds.

Add the reserved scooped potato flesh, 1 tablespoon butter, lime juice (if using), salt and pepper. Stir to combine and warm through. Taste and adjust seasoning.

If using shredded rotisserie chicken or pulled pork, warm the meat briefly in a small pan with 2–3 tablespoons of barbecue sauce until just heated (2–4 minutes). If using cooked ground beef, brown in a skillet over medium-high heat, drain excess fat, then stir in 1/4 cup barbecue sauce and heat through.

Fold the warmed meat gently into the bean-potato mixture, reserving about 1/4 cup of meat for topping if desired. Mix until everything is evenly combined.

Reduce oven to 375°F (190°C). Spoon the bean, potato and meat filling back into each potato shell, pressing gently to mound the filling.

Top each stuffed potato with about 2–3 tablespoons barbecue sauce, then sprinkle evenly with shredded cheddar (about 1/3 to 1/2 cup per potato).

Place the filled potatoes on the baking sheet and bake 10–15 minutes, until cheese is melted and filling is heated through. For a golden top, switch oven to broil and broil 1–2 minutes—watch carefully to prevent burning.

Remove stuffed potatoes from the oven. Top each with a small knob (about 1/2 tbsp) of butter, a generous dollop (about 2 tbs) of sour cream, crumbled bacon and sliced green onions.

Optional: sprinkle with chopped cilantro and a few drops of hot sauce if desired. Serve immediately while hot.