Vegetarian Mexican Potato Skins
Ingredients
The Potatoes
-
6
medium/large
russet potatoes
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
The Black Bean Filling
-
15
oz.
canned black beans
-
2
teaspoons
taco seasoning
-
2
tablespoons
salsa
-
1
teaspoon
fresh lime juice
Other Ingredients
-
1
cup
shredded cheddar cheese
-
½
cup
guacamole
-
½
cup
Greek yogurt or sour cream
-
to taste
fresh cilantro
Instructions
- Preheat the oven to 425ºF and prepare a baking sheet with nonstick spray.
- Wash and dry the russet potatoes, then slice them in half lengthwise and place them skin-side down on the baking sheet.
- Brush both sides of each potato half with olive oil and season with salt and pepper.
- Bake the potatoes for 35-40 minutes, flipping them every 10 minutes for even baking.
- Once tender, scoop out some flesh from each potato half, leaving enough for eating.
- Brush the insides of the potato halves with olive oil and place them skin-side up on the baking sheet.
- Bake the potato halves for an additional 5 minutes.
- In a bowl, mix together black beans, taco seasoning, salsa, and lime juice.
- Spoon the filling into each potato half and sprinkle with cheese.
- Bake the filled potato skins for about 10 minutes to heat the beans and melt the cheese.
- Remove from the oven and top with guacamole, Greek yogurt, and fresh cilantro.
- Serve immediately.
Nutrition Facts (estimated)
Servings
12
Calories
138
Total fat
4g
Total carbohydrates
21g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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