Simple Way to Prepare Award-winning Black Bean Stuffed Potato Skins

Black Bean Stuffed Potato Skins.

Black Bean Stuffed Potato Skins

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, black bean stuffed potato skins. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Black Bean Stuffed Potato Skins is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. Black Bean Stuffed Potato Skins is something which I've loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:

{Take of russet potatoes, scrubbed well and dried.
{Prepare of olive oil.
{Prepare of salt and pepper.
{Get of unsalted black beans, drained and rinsed.
{Take of small bell pepper, diced.
{Get of yellow onion, diced.
{Take of garlic, minced.
{Prepare of frozen corn.
{Take of salsa of choice.
{Prepare of ground cumin.
{Make ready of chili powder.
{Make ready of juice from 1/2 lime.
{Make ready of 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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