Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, black bean stuffed potato skins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Black Bean Stuffed Potato Skins is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Black Bean Stuffed Potato Skins is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have 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:
- Prepare 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
- Get 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Get 1/4 cup salsa of choice
- Make ready 1/4 tsp. ground cumin
- Get 1/4 tsp. chili powder
- Take juice from 1/2 lime
- Make ready shredded Colby jack cheese
If you want your skins to be super crispy, then once you hollow them out, brush them with more oil and return them to the oven for a. 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! 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.
Instructions 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!
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. 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. Menu Plan Monday: Black bean and corn burgers, kale and quinoa stuffed sweet potato skins, and more.
So that is going to wrap it up with this exceptional food black bean stuffed potato skins recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
