Mexican Baked Potato

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!


  • 1 can refried beans, Mexican style
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 instant pot baked Idaho® Russet Potatoes
  • 1 avocado, sliced
  • 2 tablespoons cilantro leaves, chopped
  • ½ jalapeño, thinly sliced
  • ¼ cup sour cream or vegan Avocado-Cilantro sauce

Vegan Avocado-Cilantro Sauce

  • 1 medium avocado, ripe
  • ⅓ cup cilantro
  • ⅔ cups water, plus more as needed
  • ½ teaspoon kosher salt
  • 1 teaspoon coriander
  • ⅛ cup lime juice
  • 2 garlic cloves
  • cracked pepper to taste
  • pinch cayenne or a few slices of jalapeño (optional, to taste)


  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.