Really, Really Loaded Potato Skins

Fully Loaded Potato Skins

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.

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This entry was posted in Appetizers, Entreé, Meatless, Posts, Recipes, Side Dish, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.

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