Recipe: Appetizing Black Bean Stuffed Potato Skins

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Black Bean Stuffed Potato Skins. #potatoskins #vegan #glutenfree #blackbean Super tasty potato skins with black beans, peppers, and daiya vegan cheese. Perfect snack or appetizer for a bbq or party. Place potatoes skin side up on a foil-lined baking sheet.

Black Bean Stuffed Potato Skins Fill each potato skin with bean mixture and top with cheese, dividing evenly. 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! You can cook Black Bean Stuffed Potato Skins using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Black Bean Stuffed Potato Skins

  1. You need 4 of russet potatoes, scrubbed well and dried.
  2. You need as needed of olive oil.
  3. It's to taste of salt and pepper.
  4. You need 1 can (15 oz.) of unsalted black beans, drained and rinsed.
  5. You need 1 of small bell pepper, diced.
  6. Prepare 1/4 of yellow onion, diced.
  7. Prepare 1 clove of garlic, minced.
  8. You need 1/2 cup of frozen corn.
  9. You need 1/4 cup of salsa of choice.
  10. Prepare 1/4 tsp. of ground cumin.
  11. You need 1/4 tsp. of chili powder.
  12. You need of juice from 1/2 lime.
  13. It's of shredded Colby jack cheese.

Loaded Potato Skins Recipe with Black Bean and Guacamole Recipe. But across the country people are finding new ways to #ShareMoreMeals. Whether it's a video chat or leaving a recipe on a doorstep, let's celebrate all the ways we're coming together. Stick a bit of salad on the side, and these Mexican black bean stuffed potatoes can become a full meal.

Black Bean Stuffed Potato Skins instructions

  1. 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..
  2. 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..
  3. 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!.

These stuffed potatoes don't take long to make, especially if you start them off in the microwave to begin with. While the potatoes are softening, you can prepare the Mexican-style filling, which doesn't need any pre-cooking (I'm not. Great recipe for Black Bean Stuffed Potato Skins. This makes a nice, meatless meal option. Most of the time spent making it is hands off while the potatoes bake up.