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Southwestern Potato Skins

Southwestern Potato Skins
From Clean Eating Magazine Jan/Feb 2013
Makes 16 snacks

Eight 6-ounce potatoes, scrubbed
½ medium red onion, chopped finely
1 small jalapeno pepper, seeded and minced
1 clove garlic, minced
1 large tomato, seeded and diced
½ cup canned black beans, drained and rinsed
½ cup frozen corn kernels
1 ½ teaspoons ground cumin
¾ teaspoon chile powder
2 to 3 tablespoons olive oil
½ teaspoon salt
½ to ¾ cup shredded cheddar cheese
½ to 1 cup lowfat sour cream
Several sprigs of cilantro, finely chopped
¼ cup finely chopped scallions (optional)

1. Preheat oven to 425F. Line a baking sheet with foil and lightly mist with cooking spray. Prick each potato with a fork several times and arrange on baking sheet. Bake for 50 minutes, turning once, until potatoes are tender when pierced with a knife. Remove from oven and allow to cool completely, about 1 hour.
2. While potatoes are cooling, make filling: In a large nonstick skillet sprayed lightly with cooking spray over medium heat, cook onion and jalapeno together, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato, black beans, corn, cumin, and chile powder, stirring to combine, and cook for 5 minutes. Remove from heat. (Steps 1 and 2 can be made ahead of time. Cover each separately and refrigerate up to a day in advance. Start Step 3 about 15 to 20 minutes before you’re ready to serve.)
3. Preheat broiler. If you’ve made your potatoes and filling ahead of time, line a baking sheet with foil lightly sprayed with cooking spray. Otherwise, reuse the baking sheet you baked your potatoes on in Step 1. Cut potatoes in half, lengthwise, and scoop out the flesh, leaving a ¼-inch shell, reserving the insides for another use. Place potatoes, skin side up on prepared baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Broil potatoes for 4 to 5 minutes or until the skins are golden and crisp.
4. To assemble: Remove potatoes from oven, leaving the broiler on, and carefully flip then over so the skin side is down. (Use tongs—they’ll be hot.) Fill each potato with bean mixture and top with a mound of shredded cheese. Return to oven and broil for 1 to 2 minutes more, until cheese is melted and bubbly. Remove from oven and top with sour cream, cilantro, and scallions if using. Serve immediately.