Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, black bean stuffed potato skins. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Black Bean Stuffed Potato Skins is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Black Bean Stuffed Potato Skins is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Take 4 russet potatoes, scrubbed well and dried
- Prepare as needed olive oil
- Take to taste salt and pepper
- Make ready 1 can (15 oz.) unsalted black beans, drained and rinsed
- Prepare 1 small bell pepper, diced
- Make ready 1/4 yellow onion, diced
- Prepare 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Get 1/4 cup salsa of choice
- Prepare 1/4 tsp. ground cumin
- Prepare 1/4 tsp. chili powder
- Take juice from 1/2 lime
- Make ready shredded Colby jack cheese
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. Taste for seasoning and adjust as necessary to suit your preferences. 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!
Instructions to make Black Bean Stuffed Potato Skins:
- 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 they're done, remove them from the oven and start the filling while they cool slightly.
- In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once it's 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.
- 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 that's it!
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. Garnish with the chives, jalapeño, and cilantro.
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