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Salt + Pepper Baked Potatoes With Black Beans

Active Time: 70 minutes
Total Time: 15 minutes
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Why we love it:

These instructions are for baking the potato in the oven which gives a deliciously crispy skin and creamy insides. But, if you want to make this dish faster, simply poke fork holes in the potato, then wrap in a damp paper towel and microwave for about 10 minutes. You can then transfer to the oven to crisp the skin if desired. This will shave lots of time off the final dish.


  • 4 Russet Potatos (look for nice palm sized potatoes)
  • 2 teaspoons Extra Virgin Olive Oil
  • 12 teaspoon Black Pepper (use less if desired)
  • 1 teaspoon Kosher Salt (divided)
  • 1 15-ounce can Black Beans
  • 2 Tablespoons Unsalted Butter (divided)
  • 1 teaspoon Tomato Paste
  • 1 Tablespoon Chili Powder
  • 1 bunch Broccolini
  • 12 bunch Green Onion
  • 4 Tablespoons Sour Cream (or let’s be honest, more)

Cooking Instructions


    Wash the potatoes well, scrubbing the skin. Let them dry off a bit, but some water clinging will be ok. Tear off a piece of aluminum foil for each, just enough to wrap them. Place each potato in the foil then drizzle evenly with the olive oil. Sprinkle with all of the black pepper and about a ¼ teaspoon of salt per potato (if you don’t like black pepper omit or reduce the amount).

    Wrap the foil up, then crimp and roll it down. Fold the edges in and up. Basically, you’re trying to keep the seam on top. Place seam side up in a baking dish and put in the oven. Roast for about 50 minutes, but you can check around 40 minutes by piercing with a paring knife - you should get no resistance when poking in the knife.

  • 3. BEANS

    Meanwhile, open the can of beans and drain it. Add a small dab of the butter to a sauté pan (doesn’t matter how much, ½ teaspoon say, adding more will just make it creamier) and when its melted add the tomato paste. Cook for about 30 seconds, then add the beans and the chili powder. Add 1 - 2 Tablespoons of water and stir. Bring to a simmer and as soon as they’re hot, they’re done. Turn off the heat and set aside.

    Fun Fact: Did you know you can save bacon grease for cooking with later? Spoon off the clean part with no bits in it and store in a glass tupperware in the fridge!


    Trim the very bottoms of the broccolini and place the rest on a baking sheet. Dot with a little butter or oil and a pinch of salt. Roast for 6 - 8 minutes or until done to your liking.


    Slice the green onion thinly on an angle; set aside for garnish.

  • 6. SERVING

    When the potatoes are done, remove them from the oven. It’s helpful to let them cool for a few minutes if you have time. Remove the foil and slice across the top, then slice 2 perpendicular marks (sort of like a football’s stitching) and gently press inwards on the sides of the potato skin to “fluff” up the insides and they’ll pop out a bit. Dot each one with butter, then with sour cream. Spoon the beans over top and finish with green onion. Serve broccolini on the side.

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    omit butter and sour cream. Use cashew cream or your favorite non-dairy spread or cream cheese. Or try topping it with salsa
    a dollop of fresh chevre is nice
    if you have extra smoked salmon from this week, I’d eat it with this potato! Seared spiced shrimp skewers would be great. Or just serve on the side of your fave fillet of fish
    pinto or white beans work, too - even garbanzo beans would be nice
  • BEANS:
    don’t eat beans? A can of lentils will be excellent (or cook your own, they’ll just take a little longer). Soft tofu sautéed with “chili spices” like turmeric, cumin, chili powder and garlic, makes for an awesome loaded potato with a vegan chili topping
    any green veggie will balance the meal out, a green salad is a welcome addition, too
    this is definitely optional. Shredded cheese is great too
    microwave the potatoes, wrapped in a damp paper towel for about 10 - 15 minutes. When soft, rub with oil, salt and pepper and roast for just 3 - 6 minutes to get some crisp on the skin
    all of the components here might work separately if you’re kids won’t do a whole baked potato. For toddlers, I slice the potato into squares, they’ll even try some of the skin. I serve it with butter and use the sour cream with green onion stirred in perhaps, for dipping, with a few beans on the side
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