This was the appetizer I was going to make for our Christmas Eve gathering but the whole time factor eliminated it as a possibility. Good thing because that’s how I found Mini Fruit Kabobs with balsamic vinegar reduction as an alternative! I’ve been anxious to make these Southwestern Potato Skins ever since I saw the recipe in my Clean Eating magazine. Well, that, and I still had the ingredients! 🙂
I made a double batch for my hubby, kids, and parents this weekend. We ate the leftovers for dinner last night; my daughter ate SIX! She thinks she should have had seven because she is seven years old. Uh…no…that would be too much of a good thing; oh wait, that happened at number four. Anyway, you could add some chicken to boost the lean protein. We served the dish according to the recipe in Clean Eating and had some clementines to round it off.
- Olive oil
- 8 6-oz potatoes, scrubbed
- 1/3 c chopped red onion
- 1 small jalapeno chili pepper, seeded and minced
- 1 clove garlic
- 1 large tomato, diced (I didn’t double this ingredient)
- 1/2 c black beans, drained and rinsed
- 1/2 c frozen corn kernels
- 1 1/2 tsp ground cumin
- 3/4 tsp chili powder
- 1/2 tsp salt
- 3/4 c shredded cheddar cheese
- 1 c sour cream (or Greek yogurt)
- 1/4 c finely chopped scallions (optional)
- 1/4 c finely chopped cilantro (optional)
- Preheat the oven to 425 degrees.
- Line a large, rimmed baking sheet with foil and mist/coat with olive oil.
- Prick each potato with a fork and place on baking sheet.
- Bake for 50 minutes, turning over once.
- Cool completely – about one hour.
- While the potatoes are cooling, heat olive oil over medium-low in a large skillet.
- Add the onion and jalapeno; cook for 3-4 minutes until softened.
- Add the garlic and cook for another minute.
- Add tomato, black beans, corn, cumin, and chili powder. Increase to medium heat and cook for 5 more minutes, stirring occasionally.
- Preheat broiler to high.
- Slice each potato in half lengthwise. Scoop out flesh leaving 1/4″ shell.
- Place potatoes skin side up on the foil-lined baking sheet. I used a basting brush on the skins and then sprinkled with sea salt. Broil for 4-5 minutes.
- Remove skins from the oven and flip over. Fill each potato with the bean mixture and top with cheese. Broil for another 4-5 minutes.
- Remove from oven. Top with sour cream, scallions, and cilantro.
TIP: If you have leftovers, store the bean mixture separately from the skins. Do the last two steps when you’re ready to serve.