Vegetarian Southwestern Potato Skins

Crispy vegetarian potato skins with a Southwestern kick. The key to crispy skins is the double dose oil treatment.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 342 Calories

Ingredients

• 1 teaspoon salt
• 1 (15 ounce) can black beans, rinsed and drained
• 2 large russet potatoes
• 1 teaspoon lime juice
• 2 teaspoons olive oil, divided
• 1 small jalapeno pepper, seeded and minced
• 1 tablespoon minced red onion
• 0.5 cup shredded Cheddar cheese
• 0.5 teaspoon ground cumin
• 0.25 cup picante sauce
• 0.5 cup frozen corn, thawed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 4

Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.

Step 5

Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.