Taco Baked Potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes


● 4 large russet potatoes
● 1 tbsp olive oil
● Kosher salt, to taste
● 1 (15-oz) can refried beans, warmed
● 1 pkg Good Foods Nacho Cheeze Style Chip Dip
● 2 cups pico de gallo, homemade or store-bought
● 1 avocado, halved, seeded, peeled and diced
● 1/4 cup chopped fresh cilantro
● 2 limes, cut into wedges


  1. 1. Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil. Prick potatoes with fork and rub with olive oil. Season with salt. Bake until potatoes are tender, and fork inserted easily comes out, about 45-50 minutes. Cut potatoes in half with a sharp knife. Fluff potato flesh with a fork.
    2. Spoon refried beans and Good Foods Nacho Cheeze Style Chip Dip into each potato half. Top with pico de gallo, avocado and cilantro. Serve with lime wedges and enjoy.

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