Baked Potato with Roasted Corn and Black Bean Relish

A hearty, healthy, south-of-the-border style corn and black bean relish that is vegan, gluten-free and full of flavor!

See how Sylvia makes her baked potatoes in an instant pot here or find all the ways to make a perfect basic baked potato here.  


  • 2 baked Idaho® russet potatoes

Corn and Black Bean Relish 

  • 1 cup corn, roasted (or purchase frozen roasted corn)
  • 1 cup cooked black beans
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 tablespoon jalapeño, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • Garnish: hot sauce or Sriracha


  1. Place all the corn and black bean salsa ingredients into a medium bowl and mix to incorporate.
  2. Adjust salt and lime, adding more if you like.
  3. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  4. Divide corn and black bean relish between the two potatoes.
  5. Drizzle with hot sauce or sriracha. 
  6. Serve immediately.

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