Black bean, corn and chorizo-stuffed potatoes

Heather Disarro

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Black bean, corn and chorizo-stuffed potatoes bring spuds to the next level. Creamy, spicy, garlicky and fresh — all at the same time.

black bean corn and chorizo stuffed baked potatoes

Black bean, corn and chorizo-stuffed potatoes

Serves 4


  • 10 ounces pork chorizo
  • 1 cup fresh corn kernels
  • 1 cup cooked black beans, rinsed and drained
  • 4 russet potatoes
  • 1/2 cup sour cream
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Scrub the potatoes, rub with olive oil and sprinkle with salt.
  3. Place the potatoes on a large baking sheet lined with foil and bake at 425 degrees F for 45 to 55 minutes until a fork is inserted easily.
  4. While the potatoes are cooking, brown the chorizo in a skillet over medium heat until cooked through.
  5. Add the black beans to the chorizo and cook until everything is warmed through.
  6. When the potatoes are done, carefully slice down the middle.
  7. Evenly distribute the sour cream in each potato, then top evenly with the chorizo and bean mixture.
  8. Top each potato with fresh corn kernels and season with salt and pepper as desired.
  9. Serve hot.

More flavorful baked potato recipes

Chicken and veggie topped baked potato
Super stuffed baked potatoes
Loaded baked potatoes

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.