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Vegetarian Southwestern Potato Skins

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Recipe Summary Vegetarian Southwestern Potato Skins

Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.

Ingredients | Skin Condition Rosacea Pictures

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

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

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.

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.

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

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

Reserve cooked potato flesh for another use.

Info | Skin Condition Rosacea Pictures

prep: 10 mins cook: 1 hr 10 mins total: 1 hr 20 mins Servings: 4 Yield: 4 potato skins

TAG : Vegetarian Southwestern Potato Skins

Side Dish, Potato, Baked Potato Recipes,