It’s official, my favorite summertime food obsessions are back in full swing for the season.
Over the weekend, I made a strawberry watermelon smoothie not once, but twice. The first time, I made one to quench my thirst while lounging around in my pool for the first time since we moved in a month ago. It was awesome!
The second time, my hubby and I had just gotten back from a hike, and a watermelon smoothie sounded like the perfect way to rehydrate.
I predict that this smoothie will be back many, many times the next couple of months. Also on the topic of fruit obsessions, I just love pineapple and snacked on it all weekend as well…
And then there’s my somewhat recent summer food obsession: corn. I never really liked it growing up, and always felt like I could take it or leave it. While I don’t mind corn on the cob (which I ate over the weekend one night), what I became a big fan of last year was incorporating fresh sweet corn into salads and other dishes. I feel like corn is at its sweetest in the thick of summer, but I couldn’t help but nab some last week. And so, Mexican-style twice baked potatoes happened:
This recipe is packed with yummy veggies — not just the corn, but the potato it sits in, plus bell pepper, black beans and chives.
One thing you need to make sure of when making twice baked potatoes is that you thoroughly cook the potatoes just the right amount before taking them out and scooping the flesh out. If you overcook it, the potatoes are mushy and you can easily break the skins. If it’s undercooked, it’s difficult to scoop the potato out of the middle and you can wind up with your potatoes being harder than you’d prefer.
Mexican-Style Twice-Baked Potatoes
Ingredients
- 2 large Russet potatoes
- 1/2 cup shredded Mexican cheese
- 1/2 red bell pepper
- 1/2 cup black beans drained and rinsed
- 1/4 cup sour cream
- 1 TBSP chives
- 1 piece of corn on the cob
- 1/2 TSP salt
- 1/4 TSP pepper
Instructions
- Preheat oven to 400 degrees.
- Wrap the potatoes individually in tin foil. Bake for an hour, or until softened yet not too tender.
- Remove from oven and allow to slightly cool.
- Meanwhile, chop the bell pepper and chives. Shuck the corn if it isn't shucked already. Place the corn lengthwise standing up on a cutting board, and use a large knife to cut the corn off of the cob.
- Slice potatoes in half lengthwise. Use a spoon to scoop out the potato flesh, leaving about 1/2 an inch of potato on the skin. Place the potato flesh in a large bowl. Add in cheese, pepper, black beans, corn, sour cream, chives, salt and pepper. Mix together until well combined.
- Place the potato skins on a baking sheet coated with baking spray. Evenly spoon the potato mixture back into the potato skins.
- Bake for 20-30 minutes, or until cheese is lightly browned.
Nutrition
Questions: Are you a fan of corn? What’s your favorite summertime food?
I shied away from corn for quite some time. You know, because it’s “fattening”. But I’m a Nebraska girl at heart, and a couple of times already this year corn has made it’s stellar appearance at our barbecue! Farm girl tip: don’t bother husking the corn, just rip off any exposed silk and toss on the grill husk and all! When the corn cooks in the husk, it steams and captures all of the great corn-y flavor. You don’t even need butter or seasoning, it’s so good.
Nah, it’s only fattening if you completely smother it in butter – which is fine in moderation anyways right!
Great tip! I’m definitely going to try that. Thanks Emily!
Mexican is my favorite, so I think I’d enjoy this recipe!
Hope that you try it, Ali!
Oh my gosh this looks so yum! Great idea! I like corn but I don’t have to have it. I like incorporating it into dishes, like you said and having corn on the cob once in awhile but that’s about it.
Sounds like we’re on the same page when it comes to corn!
Yumm that recipe sounds delish! I’m going to have to try it soon!
Thanks Brittney!
Those watermelon smoothies looks so refreshing! I want one right now! 🙂
These twice-baked potatoes looks delicious! I always like eating potatoes with different ingredients. I like corn but I prefer it on the cob.
I want one right now too actually! 🙂 I ran out of frozen strawberries from making this smoothie a bunch of times, but I just bought a new bag yesterday so I’m ready for another watermelon smoothie!
I love corn!! YUM! These look so delicious! I love baked potatoes! Also, those smoothies look delicious! I think smoothies are def one of my favorite summer time foods… but I’d have to say ice cream from a little ice cream shop is my absolute fave summer time treat! So yummy:)
Ah yes, ice cream is one of my favorite treats too! Sometime in the near future I’d like to have a cone with a chocolate/vanilla swirl and sprinkles. Yum!