Hello, I’m Laura. Today, I’m gonna show you how to prepare black bean stuffed potato skins recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Black Bean Stuffed Potato Skins Recipe
Black Bean Stuffed Potato Skins is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Black Bean Stuffed Potato Skins is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Get 4 russet potatoes, scrubbed well and dried
- Make ready as needed olive oil
- Take to taste salt and pepper
- Prepare 1 can (15 oz.) unsalted black beans, drained and rinsed
- Take 1 small bell pepper, diced
- Get 1/4 yellow onion, diced
- Prepare 1 clove garlic, minced
- Get 1/2 cup frozen corn
- Take 1/4 cup salsa of choice
- Prepare 1/4 tsp. ground cumin
- Make ready 1/4 tsp. chili powder
- Get juice from 1/2 lime
- Prepare shredded Colby jack cheese
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!
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