Burrito Bowl Baked Potatoes Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Burrito Bowl Baked Potatoes recipe:

Boneless skinless chicken breasts: As always, thighs would work if that’s your preference. You’ll just need to cook them a tad longer than you would breasts. Remember 165°F is safe internally for poultry.

Lime juice, vegetable oil: For marinating our chicken. The vegetable oil is used to saute the beans and corn, too. The chicken will taste super similar to my Jalapeno Lime Chicken if you’re familiar with that one.

Kosher salt, ground cumin, cayenne pepper, sazon, cracked black pepper: The seasonings for your Burrito Bowl Baked Potatoes. Most of them are for the chicken, with just Kosher salt adding flavor to the beans and corn.

Corn, jalapeno, red bell pepper: I shaved the kernels off four cobs of corn, but you can use frozen or canned corn. If you use canned, you can just pick up a can of southwestern or fiesta corn, which will already have peppers diced up in it. Easy peasy.

Black beans, green chiles: New Mexico Hatch green chiles are my preference. You want a small can – 4oz. Pinto beans would be a good alternative.

Colby jack cheese: The type of cheese you use doesn’t matter much, I would stick with something familiar in Tex-Mex food that will meld with the flavors of these Burrito Bowl Baked Potatoes and any of the jack cheeses would be perfect here.

Pico de gallo, sour cream, hot sauce: Plus whatever other toppings you’d normally put on your Burrito Bowls.

How to Make Burrito Bowl Baked Potatoes

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Burrito Bowl Baked Potatoes recipe:

Prepare for Burrito Bowl Baked Potatoes. Heat oven to 400°F and place a wire rack over a baking sheet. Poke your potatoes all over with a fork or small knife, making sure it’s well-vented on all sides. Place on the prepared baking sheet. In a medium bowl, mix together all of the ingredients under the ‘Chicken’ heading: vegetable oil, lime juice, sazon, kosher salt, cumin, and cayenne to make a marinade. Add the chicken and turn to coat, ensuring the marinade covers all of the chicken. Set aside.

Get to Bakin’. Once the oven is preheated, go ahead and pop the potatoes in. Allow them to bake undisturbed for 30 minutes, then remove from the oven and baste lightly with vegetable oil. Sprinkle a few pinches of kosher salt all over the potatoes, then continue baking for another 30 minutes until the skin is wrinkled and a knife slips through easily.

Let’s multitask! While the potatoes are baking, prepare the other components. Place three nonstick skillets on the stove – you can do this one at a time if you’re hesitant to multitask – over medium heat. Let the pans preheat for 2 minutes, then add a small drizzle of vegetable oil to each, just enough to coat the surface of the pan. To the first pan, add the chicken in a single layer – do not crowd the pan; cook in batches if needed – and increase the heat to medium-high. To the second pan, add the black beans and green chiles, and to the last pan, add the corn, jalapeno, and bell pepper. Add a few hefty pinches of salt to the corn and the black beans. Give the beans and the corn a stir to combine everything. Once the corn and beans are heated through, and simmering, reduce the heat to low and cover them with lids. By this time, the chicken should be well-seared. Flip it over and continue cooking until well browned on that side and cooked through inside. Remove the chicken from heat to a cutting board to rest while you prepare the baked potatoes.

Assemble the potatoes. Set the fully baked potatoes on the countertop and allow them to cool for a few minutes, then use a pairing knife to open them up. Switch the oven to broil on high. Slice from end to end on one side, then grab the edges of the potato and push them inward. This will make the potato crack and burst up out of the opening you made. Add a pat of butter and your desired amount of salt and pepper to the inside of the potatoes, then use a small fork or butter knife to fluff the potato and work the seasonings into it.

Finish the Burrito Bowl Baked Potatoes. Use a chef’s knife to dice the chicken into bite-sized pieces, and grab your sauteed black beans, southwestern corn mixture, and whatever toppings you’re using. Pull the opening of each potato apart just enough to be able to spoon in the fillings. Add shredded cheese, then pop them in the broiler just until it has melted. Top with chicken, then beans, then corn, then more cheese. It’s OK if it’s a bit overstuffed; just press them down into the potato and keep going until it’s packed. Place the potatoes back under the broiler and this time, allow them to broil until the cheese is completely melted and bubbling. Finish the potatoes with cold toppings and enjoy. Dassit!

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