Most potato skins have cheese, bacon bits and scallions…and call themselves “loaded”! Some add sliced jalapeño and say they are “really” loaded.
Well, friends….here is a recipe that is really Really, REALLY LOADED! If this doesn’t qualify as not only a great finger food, but pretty much an entrée in and of itself, then we better have a little chat about food groups, portion control…..
This is great for vegetarians and you carnivores can add crumbled bacon or cooked ground beef to enhance it if you want. I sorta like it this way, myself!
Really, Really Loaded Potato Skins
- Olive oil cooking spray
- 8 6oz potatoes, fairly flat and even sized, scrubbed well
- 1/2 c chopped red onion
- 1 small jalapeño pepper, seeded and minced
- 1 garlic clove, minced
- 1 large tomato, diced
- 1/2 c cooked or canned 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 or shredded cheddar-jack cheese
- 1/4 c sliced scallions
- 1/4 c chopped cilantro
Preheat oven to 425. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potato several times with a fork and transfer to baking sheet. Bake for 50 minutes, turning once. Cool completely, about 1 hour. Reserve foil lined pan.
Meanwhile, mist a skillet with cooking spray and heat on medium-low. Add red onion and jalapeño and cook 3 – 4 minutes, until soft, stirring occasionally. Add garlic and cook for 1 minute more, until fragrant. Add tomato, black beans, corn, cumin and chili powder. Increase heat to medium and cook, stirring occasionally for 5 minutes longer. **
Preheat broiler to high. Slice each potato in half, lengthwise. Scoop out flesh, leaving a 1/4″ shell. Reserve scooped out potato for another use. Place potato shells skin side up on foil-lined rimmed sheet (same one used initially to bake the potatoes). Spray lightly. Broil for 4 – 5 minutes until crisp and golden but not burned. (I keep the broiler door open so I can watch them.) Leave broiler on.
Remove from broiler carefully with tongs and turn over, open side up. Put a scoop of bean mixture in each potato shell filling them evenly, then sprinkle with shredded cheese. Return to broiler and broil 4 – 5 minutes longer, just until cheese melts and bubbles. Remove from broiler and top with a sprinkle of scallion and cilantro.
Serve with salsa of your choice.
** You can make this a day or two in advance up to this point and finish it just before you are ready to serve. Cover and refrigerate the potatoes and fillings separately.