Hi, I’m Kate. Today, I will show you a way to prepare black bean stuffed potato skins recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Black Bean Stuffed Potato Skins Recipe
Black Bean Stuffed Potato Skins is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Black Bean Stuffed Potato Skins is something that I’ve loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Make ready 4 russet potatoes, scrubbed well and dried
- Make ready as needed olive oil
- Make ready to taste salt and pepper
- Get 1 can (15 oz.) unsalted black beans, drained and rinsed
- Make ready 1 small bell pepper, diced
- Take 1/4 yellow onion, diced
- Prepare 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Prepare 1/4 cup salsa of choice
- Get 1/4 tsp. ground cumin
- Prepare 1/4 tsp. chili powder
- Prepare juice from 1/2 lime
- Get shredded Colby jack cheese
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 sausage and the cheese has melted. Then that’s it!
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