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–+ servings

Loaded Potato Skins Southwestern Style #Sundaysupper

Tasty Food Facts: Gluten Free, not fried good source of Potassium, Vitamins C & B
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

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Servings: 6
Calories: 119kcal
Author: Anne

Loaded Potato Skins Southwestern Style #Sundaysupper

Scale this Recipe 6

Ingredients

  • 3 Russet Potatoes scrubbed and dried
  • 1 1/2 Tablespoons olive or avocado oil plus extra to rub on potatoes
  • 1 clove crushed garlic
  • 1/2 cup cooked black beans
  • 1 1/2 teaspoons diced onion
  • 1/2 avocado diced
  • 1/2 cup chopped tomatoes
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • 1/4 to 1/2 cup grated cheddar cheese
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Instructions

  • pre-heat oven to 425
  • pierce potatoes and place in oven and bake for 50 minutes to an hour
  • remove from oven and let cool
  • when cool enough to handle, cut potatoes in half and scoop out pulp
  • cut each half in half again to make quarters
  • combine the crushed garlic and olive oil and brush on top and bottom of each wedge
  • place them onto a parchment-lined baking sheet and bake for approximately 15 minutes more until edges begin to brown and skins get crispy

while skins are baking make the filling:

  • combine the onion, tomatoes, avocados, cumin, and beans in a bowl
  • when wedges are crispy remove them from the oven and top each wedge with a spoonful of bean mixture
  • sprinkle with jalapenos and cheddar cheese
  • bake until cheese melts

Nutrition

Serving: 2wedges | Calories: 119kcal | Carbohydrates: 21.2g | Protein: 3.7g | Fat: 2.9g | Sodium: 22.5mg | Fiber: 3.8g | Sugar: 1g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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