Tex-Mex Potato Skins with Pomegranate Salsa
Ingredients
The potato skins
-
6
small
russet potatoes
-
to taste
olive oil for brushing
-
to taste
salt
-
to taste
pepper
The pomegranate salsa
-
½
cup
pomegranate arils
-
½
lime
juice
-
2
tablespoons
chopped white onion
-
1
small clove
garlic, minced
-
1
teaspoon
chopped cilantro
-
to taste
chopped jalapeño
-
to taste
salt
The black bean filling
-
½
teaspoon
olive oil
-
½
small
onion, chopped
-
1
small
green bell pepper, chopped
-
1
15 ounce can
black beans, drained and rinsed
-
1
teaspoon
ground cumin
-
1
teaspoon
paprika
-
½
teaspoon
granulated garlic
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The avocado base
-
1
extra large
avocado
-
½
lime
juice
-
a pinch
salt
Instructions
- Boil the potatoes in cold water until fork tender, about 20 minutes, then let them cool.
- Prepare the pomegranate salsa by mixing all its ingredients in a bowl and refrigerate.
- Preheat the oven to 400°F.
- Cut the cooled potatoes in half and scoop out the insides, leaving a ¼ inch border.
- Brush the potato skins with olive oil and sprinkle with salt and pepper, then bake for about 30 minutes until golden brown.
- For the black bean filling, sauté onion and green pepper in olive oil, then add black beans and spices, cooking for another 3 minutes.
- Mash the avocado with lime juice and salt until creamy.
- Assemble the potato skins by spreading avocado, then topping with the bean mixture and pomegranate salsa.
Nutrition Facts (estimated)
Servings
12 potato skins
Calories
124
Total fat
3g
Total carbohydrates
23g
Total protein
3g
Sodium
105mg
Cholesterol
0mg
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