Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare 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 will be really delicious.
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. Black Bean Stuffed Potato Skins step by step.
Black Bean Stuffed Potato Skins is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Black Bean Stuffed Potato Skins is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Prepare 4 russet potatoes, scrubbed well and dried
- Take as needed olive oil
- Prepare to taste salt and pepper
- Get 1 can (15 oz.) unsalted black beans, drained and rinsed
- Get 1 small bell pepper, diced
- Prepare 1/4 yellow onion, diced
- Make ready 1 clove garlic, minced
- Make ready 1/2 cup frozen corn
- Prepare 1/4 cup salsa of choice
- Get 1/4 tsp. ground cumin
- Get 1/4 tsp. chili powder
- Prepare juice from 1/2 lime
- Get shredded Colby jack cheese
Scrape out flesh, leaving a potato boat, which you can then fill. Add potato flesh (including the slices you cut off). Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta Here's a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It's perfect for both a weeknight dinner and for game day with the gang.
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!
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. Add the black beans to the skillet and toss to combine. Southwestern Potato Skins We've taken your classic potato skins and given them a southwestern makeover, using hearty black beans, cilantro and a kick of spicy jalapeño.
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