Mexican Baked Potato

Mexican Baked Potato

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 2

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


Vegan Avocado-Cilantro Sauce


  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. Enjoy!
  6. Place all Vegan Avocado-Cilantro ingredients into a blender, and blend until very smooth.