Vegetarian Southwestern Potato Skins
Description
Crispy vegetarian potato skins with a Southwestern kick. The key to crispy skins is the double dose oil treatment.
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
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1 small jalapeno pepper, seeded and minced
•
1 tablespoon minced red onion
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1 teaspoon lime juice
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1/2 teaspoon ground cumin
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1/2 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
5
Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.