Description
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
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 4