Easiest Way to Best Appetizing Black Bean Stuffed Potato Skins
Easiest Way to Best Appetizing Black Bean Stuffed Potato Skins Delicious, fresh and tasty.
Black Bean Stuffed Potato Skins. Great recipe for Black Bean Stuffed Potato Skins. This makes a nice, meatless meal option. Most of the time spent making it is hands off while the potatoes bake up.
When you make these easy stuffed potato skins, be sure to whip up the special dipping sauce!
Loaded Potato Skins Recipe with Black Bean and Guacamole Recipe.
Mist with cooking spray and sprinkle with salt.
You can have Black Bean Stuffed Potato Skins using 13 ingredients and 3 steps. Here is how you cook it.
Ingredients of Black Bean Stuffed Potato Skins
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You need 4 of russet potatoes, scrubbed well and dried.
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You need as needed of olive oil.
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It’s to taste of salt and pepper.
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You need 1 can (15 oz.) of unsalted black beans, drained and rinsed.
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Prepare 1 of small bell pepper, diced.
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You need 1/4 of yellow onion, diced.
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Prepare 1 clove of garlic, minced.
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It’s 1/2 cup of frozen corn.
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It’s 1/4 cup of salsa of choice.
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It’s 1/4 tsp. of ground cumin.
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It’s 1/4 tsp. of chili powder.
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Prepare of juice from 1/2 lime.
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It’s of shredded Colby jack cheese.
Remove potatoes from oven, using tongs to carefully flip over.
Fill each potato skin with bean mixture and top with cheese, dividing evenly.
Spray potato skins with olive oil and sprinkle lightly with additional salt.
Taste for seasoning and adjust as necessary to suit your preferences.
Black Bean Stuffed Potato Skins instructions
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Preheat the oven to 375 F. Slice the potatoes in half, length wise, and rub olive oil over the halves. Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Bake for 40 or so minutes, flipping the potatoes every 10 minutes to keep them baking evenly and to prevent burning, until the potatoes are tender. Once theyre done, remove them from the oven and start the filling while they cool slightly..
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In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once its hot, add the pepper and onion and cook until they have begun to soften, about 5 or so minutes. Then stir in the garlic, black beans, corn and seasonings. Stir and cook another couple of minutes until fragrant, then stir in the salsa. Remove from the heat and set it aside..
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Your potatoes should have cooled enough to handle by now. Use a spoon to hollow out the insides of each half, but leave enough potato on the bottom and around the sides to make sure the skins are still sturdy. Spoon the black bean filling into each potato half and top with some shredded cheese. Return them to the oven for 5-10 minutes, until the filling is nice and hot and the cheese has melted. Then thats it!.
I seem to be on a bit of a Mexican kick lately - burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes… I just love it all!
It's hard to go wrong with beans, cheese, veggies and a bit of spice.
This time I used my favourite Mexican-inspired flavours to stuff a humble spud.
Scoop the Black Bean & Corn filling into the potato skins and season with more salt and squeezes of lime (the potatoes really benefit from generous amounts of seasoning).
Top with the Sun Cheese and Coconut Bacon.
