How to Prepare Any-night-of-the-week Black Bean Stuffed Potato Skins

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, black bean stuffed potato skins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Black Bean Stuffed Potato Skins is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is 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 get started with this recipe, we must 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:

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

Instructions to make Black Bean Stuffed Potato Skins:

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!

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