How do you top off a perfect baked potato to keep things interesting? By loading on salted butter, black beans, sour cream, and bacon. The beans are surprisingly harmonious here, adding texture and chew and a modest nutritional boost.
- Yields: 4 servings
- Difficulty: Easy
- Total: 1 hr 15 mins
- Active: 15 mins
- 4 medium russet potatoes, scrubbed
- Olive oil
- Kosher salt
- 4 tablespoons salted butter (1/2 stick)
- 1 (14-ounce) can black beans, drained, rinsed, and heated
- 1 to 2 cups sour cream
- 4 to 6 slices bacon, cooked and chopped into ½-inch pieces
- Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
- Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 15 minutes.
- Cut into each potato lengthwise. Mash up the interior a bit and add 1 tablespoon of butter to each. Distribute the black beans evenly among the potatoes, stuffing them in as best you can, then add a huge dollop of sour cream to the tops. Sprinkle with the bacon and serve.