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Black Bean Stuffed Potato Skins is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Black Bean Stuffed Potato Skins is something which I have loved my whole life. They’re fine and they look fantastic.
These loaded potato skins are great appetizers for just about any occasion. 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.
To get started with this particular recipe, we have to prepare a few components. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Take 4 russet potatoes, scrubbed well and dried
- Make ready as needed olive oil
- Get to taste salt and pepper
- Prepare 1 can (15 oz.) unsalted black beans, drained and rinsed
- Make ready 1 small bell pepper, diced
- Get 1/4 yellow onion, diced
- Prepare 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Prepare 1/4 cup salsa of choice
- Prepare 1/4 tsp. ground cumin
- Make ready 1/4 tsp. chili powder
- Take juice from 1/2 lime
- Prepare shredded Colby jack cheese
Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Spray potato skins with olive oil and sprinkle lightly with additional salt. 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!
Steps 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.
Above is the way to cook black bean stuffed potato skins, very straightforward to make. Do the cooking phases appropriately, loosen up and use your heart then your cooking can be delicious. There are lots of recipes that you could attempt from this web site, please discover what you want. Should you like this recipe please share it with your mates. Pleased cooking.
