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Vegetarian Southwestern Potato Skins
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Crispy vegetarian potato skins with a zesty Southwestern flair, double-oiled for maximum crispiness.
Ingredients:
  • 2 large russet potatoes
  • 2 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 0.5 cup frozen corn, thawed
  • 0.25 cup picante sauce
  • 1 small jalapeno pepper, seeded and minced
  • 1 tablespoon minced red onion
  • 1 teaspoon lime juice
  • 0.5 teaspoon ground cumin
Instructions:
  • Heat your oven to 400 degrees F (200 degrees C).
  • Prick potatoes all over with a fork, then rub them with 1 teaspoon of oil. Place directly on the oven rack and bake for 1 hour. Once done, transfer to a cutting board and allow to cool until easy to handle. Leave the oven on.
  • Cut the potatoes lengthwise and gently scoop out the flesh, leaving a 1/4 inch border of skin. Brush the skins with oil and sprinkle with salt. Arrange them skin-side down on a baking sheet and bake for 5 minutes.
  • In a bowl, mix together black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin until well combined.
  • Spoon filling evenly onto the potatoes and sprinkle with Cheddar cheese. Bake until cheese is melted, approximately 5 minutes.

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