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Mexican Baked Idaho® Potatoes with
Vegan Avocado-Cilantro Sauce

Mexican Baked Idaho Potato

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!



  • 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, plus 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)
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  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.

Source: Sylvia Fountaine, Food Blogger, Feasting at Home

Recipe and photo credit: Idaho Potato Commission


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