VEGETARIAN SOUTHWESTERN POTATO SKINS

Vegetarian Southwestern Potato Skins image

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.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 56 g, Cholesterol 14.8 mg, Fat 7.8 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 1222.2 mg, Sugar 3.2 g