Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, black bean stuffed potato skins. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Black Bean Stuffed Potato Skins is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Black Bean Stuffed Potato Skins is something which I’ve loved my entire life.
#potatoskins #vegan #glutenfree #blackbean Super tasty potato skins with black beans, peppers, and daiya vegan cheese. Perfect snack or appetizer for a bbq. These stuffed sweet potatoes are an adaption of the classic ones we shared a few years ago, and after lots of request for a sweet potato version we made these beauties!
To get started with this particular recipe, we must prepare a few components. You can cook black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Prepare 4 russet potatoes, scrubbed well and dried
- Make ready as needed olive oil
- Take to taste salt and pepper
- Get 1 can (15 oz.) unsalted black beans, drained and rinsed
- Take 1 small bell pepper, diced
- Get 1/4 yellow onion, diced
- Prepare 1 clove garlic, minced
- Prepare 1/2 cup frozen corn
- Make ready 1/4 cup salsa of choice
- Get 1/4 tsp. ground cumin
- Make ready 1/4 tsp. chili powder
- Prepare juice from 1/2 lime
- Get shredded Colby jack cheese
On some days I prefer one over the other, it always depends on my mood and how well my pantry is stocked. Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food. These Stuffed Potato Skins are serious comfort food.
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!
Plus I've got TEN more ideas for fillings below. Tell me, do you eat stuffed potato skins with your hands. These loaded potato skins are stuffed with black bean salad, vegan sour cream, and coconut bacon. For this recipe, Jack all but made me go outside of my sweet potato box to roast up russet potatoes and get that classic crispy potato skin..sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and Could there be anything better than Mexican sweet potato skins filled to the brim with roasted corn, black Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of.
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