Philly Beef Birria Baked Stuffed Potato


  1. Pre-heat convection oven to 400-degrees. Wash potato well and place on baking tray, bake at 400-degrees for 60-70 minutes or until potato is soft on the inside.
  2. In medium saucepan, add the plant forward beef shreds, jalapeno, diced onion, and birria concentrate, cook over medium heat until heated through and birria concentrate has cooked down by half.
  3. Meanwhile, place fire roasted corn and pepper mixture in small baking pan, place in oven until hot and slightly toasted.
  4. Add black beans with a little bean water with the chipotle pesto to a small sauté pan, cook until all water has evaporated, season with salt and pepper and set in warm place.
  5. In a small mixing bowl combine avocado pulp with ranch dressing, mix well to combine. Transfer to squeeze bottle.
  6. Once potato is cooked through, place on serving plates, cut in half and squeeze to expose the flesh.
  7. Top each potato with the birria plant-based meat, stewed black beans, and roasted corn pepper mixture and cheese shreds.
  8. Drizzle with Avocado Ranch dressing, garnish with sliced green onions.


  • 4 ea Peak Fresh Produce® Potato(es), Russet, Western
  • 1 lb Green Origin® Plant-Based Philly Beef
  • 1 ea Peak Fresh Produce® Jalapeño Pepper(s), seeded and sliced
  • 2 tbsp Peak Fresh Produce® Onion(s), Yellow, diced
  • 6 oz Contigo® birria concentrate
  • 1/2 cup Roma® Vegan Yellow Cheddar Shred
  • 3/4 cup Contigo® black beans, drained, reserve liquid
  • 1 tsp Roma Chipotle Pesto
  • 1 cup Simplot RoastWorks® Flame-Roasted Corn & Pepper Blend
  • 4 oz Contigo Avocado Pulp, creamy
  • 4 oz Village Garden® Ranch Dressing
  • 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped
  • salt and pepper