Vegetarian Southwestern Potato Skins
Pomegranate is full of seeds, and some people find it tough to deal with those little seeds.
Recipe Summary Vegetarian Southwestern Potato Skins
Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.Ingredients | Pomegranate Juice Benefits For Skin2 large russet potatoes2 teaspoons olive oil, divided1 teaspoon salt1 (15 ounce) can black beans, rinsed and drained½ cup frozen corn, thawed¼ cup picante sauce1 small jalapeno pepper, seeded and minced1 tablespoon minced red onion1 teaspoon lime juice½ teaspoon ground cumin½ cup shredded Cheddar cheeseDirectionsPreheat the oven to 400 degrees F (200 degrees C).Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.Reserve cooked potato flesh for another use.Info | Pomegranate Juice Benefits For Skinprep: 10 mins cook: 1 hr 10 mins total: 1 hr 20 mins Servings: 4 Yield: 4 potato skins
TAG : Vegetarian Southwestern Potato SkinsSide Dish, Potato Side Dish Recipes, Baked Potato Recipes,