Everyday Meals

Vegetarian Southwestern Potato Skins

Ingredients

  • 2 large russet potatoes
  • 2 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ cup frozen corn, thawed
  • ¼ cup picante sauce
  • 1 small jalapeno pepper, seeded and minced
  • 1 tablespoon minced red onion
  • 1 teaspoon lime juice
  • ½ teaspoon ground cumin
  • ½ cup shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C).

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  • Step 2

    Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.

  • Step 3

    Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.

  • Step 4

    Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.

  • Step 5

    Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

  • Cook's Note:

    Reserve cooked potato flesh for another use.

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