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Southwestern Veggie Potato Skins

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Southwestern
Southwestern Veggie Potato Skins
Ingredients
  • 2 large russet potatoes
  • 2 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/4 cup picante sauce
  • 1 small jalapeno pepper, seeded and minced
  • 1 tablespoon minced red onion
  • 1 teaspoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup shredded Cheddar cheese
Instructions
1
Firstly, preheat the oven to its highest temperature setting of 400 degrees F (200 degrees C).
2
Next, gently pierce the potatoes several times with a fork to create small holes.
3
Rub the potatoes with 1 teaspoon of oil and position them directly on the oven rack, ensuring they are secure. Bake for 1 hour in the preheated oven.
4
Once done, transfer the potatoes to a cutting board and allow them to cool until they become manageable.
5
Keep the oven running as you proceed with the next steps.
6
Cut the potatoes lengthwise and carefully remove the flesh, leaving about 1/4 inch of skin intact.
7
Brush the remaining oil over the exposed skins and sprinkle with salt to taste.
8
Place the potato skins skin-side down on a baking sheet and bake in the oven for 5 minutes.
9
Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl.
10
Stir the mixture until it is evenly distributed.
11
Divide the filling between the potato skins and top each one with Cheddar cheese.
12
Bake in the oven until the cheese has melted, taking around 5 minutes to achieve this.