Mexican Baked Idaho® Potatoes with
Vegan Avocado-Cilantro Sauce

This healthy, vegan adaptable Baked Idaho® Potatoes can be made in an instant pot! Then top them with warm refried beans, avocado, jalapeño, cilantro and optional Vegan Avocado-Cilantro Sauce!

Ingredients

Potatoes

• 1 can refried beans, Mexican style
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 instant pot baked Idaho® Russet Potatoes
• 1 avocado, sliced
• 2 tablespoons cilantro leaves, chopped
• 1/2 jalapeño, thinly sliced
• 1/4 cup sour cream or Vegan Avocado-Cilantro sauce

Vegan Avocado-Cilantro Sauce

• 1 medium avocado, ripe
• 2/4 cup cilantro
• 2/3 cup water, + more as needed
• 1/2 teaspoon kosher salt
• 1 teaspoon coriander
• 1/8 cup lime juice
• 2 garlic cloves
• Cracked pepper to taste
• Pinch cayenne or a few slices jalapeño (optional, to taste)

Instructions

1. Heat the refried beans on the stove in a little pot. Season with salt and pepper. Add hot sauce for extra spicy.
2. Split and fluff the baked potatoes, season with salt and pepper, a small drizzle of olive oil.
3. Top instant pot baked Idaho® potatoes with the warm refried beans.
4. Add sliced avocado, cilantro and sliced jalapeño.
5. Add a few dollops of sour cream or vegan cilantro sauce.
6. Place all Vegan Avocado-Cilantro ingredients into a blender, and blend until very smooth.

Attribution

Recipe and photo used with permission from: Idaho Potato Commission
Source: Sylvia Fountaine, Food Blogger, Feasting at Home