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Before you jump to Black Bean Stuffed Potato Skins recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.
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In conclusion, I guess an apple a day really can keep the doctor away and now you know why. Something you should understand is that we only discussed some of the benefits of eating apples. All of the benefits would take us too long to include in this write-up, nevertheless the information is out there. I am hoping that the next time you go to the food store you wind up getting plenty of apples. These apples can certainly lead to helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to black bean stuffed potato skins recipe. To cook black bean stuffed potato skins you need 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Get 4 russet potatoes, scrubbed well and dried
- Take as needed olive oil
- You need to taste salt and pepper
- Use 1 can (15 oz.) unsalted black beans, drained and rinsed
- Prepare 1 small bell pepper, diced
- Provide 1/4 yellow onion, diced
- Take 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Use 1/4 cup salsa of choice
- Get 1/4 tsp. ground cumin
- Use 1/4 tsp. chili powder
- Provide juice from 1/2 lime
- Use shredded Colby jack cheese
Instructions to make Black Bean Stuffed Potato Skins:
- Preheat the oven to 375 F. Slice the potatoes in half, length wise, and rub olive oil over the halves. Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Bake for 40 or so minutes, flipping the potatoes every 10 minutes to keep them baking evenly and to prevent burning, until the potatoes are tender. Once they're done, remove them from the oven and start the filling while they cool slightly.
- In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once it's hot, add the pepper and onion and cook until they have begun to soften, about 5 or so minutes. Then stir in the garlic, black beans, corn and seasonings. Stir and cook another couple of minutes until fragrant, then stir in the salsa. Remove from the heat and set it aside.
- Your potatoes should have cooled enough to handle by now. Use a spoon to hollow out the insides of each half, but leave enough potato on the bottom and around the sides to make sure the skins are still sturdy. Spoon the black bean filling into each potato half and top with some shredded cheese. Return them to the oven for 5-10 minutes, until the filling is nice and hot and the cheese has melted. Then that's it!
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