Baked Potato with Roasted Corn and Black Bean Relish

A hearty, healthy, south-of-the-border style corn and black bean relish that is vegan, gluten-free and full of flavor!

See how Sylvia makes her baked potatoes in an instant pot here or find all the ways to make a perfect basic baked potato here.  

Ingredients:

  • 2 baked Idaho® russet potatoes

Corn and Black Bean Relish 

  • 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 lime juice
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • Garnish: hot sauce or Sriracha

Directions:

  1. Place all the corn and black bean salsa ingredients into a medium bowl and mix to incorporate.
  2. Adjust salt and lime, adding more if you like.
  3. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  4. Divide corn and black bean relish between the two potatoes.
  5. Drizzle with hot sauce or sriracha. 
  6. Serve immediately.

Still have baked potato questions? Looking for more recipes?
We've got you covered with All Things Baked Potatoes!