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Before you jump to Black Bean Stuffed Potato Skins recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.
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By simply following some of the suggestions above you will find that you can be living a healthier life. Something that you ought to actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to black bean stuffed potato skins recipe. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Take russet potatoes, scrubbed well and dried
- Get olive oil
- Prepare salt and pepper
- Get unsalted black beans, drained and rinsed
- Provide small bell pepper, diced
- Take yellow onion, diced
- Take garlic, minced
- Use frozen corn
- Take salsa of choice
- You need ground cumin
- Use chili powder
- Prepare juice from 1⁄2 lime
- Get shredded Colby jack cheese
Steps 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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