Hey everyone, this time we gives you black bean stuffed potato skins recipes of dishes that are simple to grasp. We’ll share with you the recipes that you are in search of. I’ve made it many instances and it is so delicious that you guys will adore it.
Black Bean Stuffed Potato Skins is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Black Bean Stuffed Potato Skins is something which I have loved my whole life. They are fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few components. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Take 4 russet potatoes, scrubbed well and dried
- Make ready as needed olive oil
- Make ready to taste salt and pepper
- Get 1 can (15 oz.) unsalted black beans, drained and rinsed
- Make ready 1 small bell pepper, diced
- Make ready 1/4 yellow onion, diced
- Get 1 clove garlic, minced
- Make ready 1/2 cup frozen corn
- Make ready 1/4 cup salsa of choice
- Get 1/4 tsp. ground cumin
- Take 1/4 tsp. chili powder
- Take juice from 1/2 lime
- Make ready shredded Colby jack cheese
When you make these easy stuffed potato skins, be sure to whip up the special dipping sauce! Loaded Potato Skins Recipe with Black Bean and Guacamole Recipe. Taste for seasoning and adjust as necessary to suit your preferences. I seem to be on a bit of a Mexican kick lately - burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes… I just love it all!
Instructions 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!
It's hard to go wrong with beans, cheese, veggies and a bit of spice. This time I used my favourite Mexican-inspired flavours to stuff a humble spud. Scoop the Black Bean & Corn filling into the potato skins and season with more salt and squeezes of lime (the potatoes really benefit from generous amounts of seasoning). Top with the Sun Cheese and Coconut Bacon. Garnish with the chives, jalapeño, and cilantro.
Above is how one can prepare dinner black bean stuffed potato skins, very straightforward to make. Do the cooking levels appropriately, relax and use your heart then your cooking shall be scrumptious. There are various recipes you can attempt from this website, please discover what you want. In case you like this recipe please share it with your folks. Glad cooking.
