Name: Vegetarian Southwestern Potato Skins
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Russet potatoes - 2 large; Olive oil, divided - 2 teaspoons; Salt - 1 teaspoon; Black beans, rinsed and drained - 1 (15 ounce) can; Frozen corn, thawed - ½ cup; Picante sauce - ¼ cup; Jalapeno pepper, seeded and minced - 1 small; Minced red onion - 1 tablespoon; Lime juice - 1 teaspoon; Ground cumin - ½ teaspoon; Shredded Cheddar cheese - ½ cup

Ingredients for - Vegetarian Southwestern Potato Skins

1. Russet potatoes 2 large

2. Olive oil, divided 2 teaspoons

3. Salt 1 teaspoon

4. Black beans, rinsed and drained 1 (15 ounce) can

5. Frozen corn, thawed ½ cup

6. Picante sauce ¼ cup

7. Jalapeno pepper, seeded and minced 1 small

8. Minced red onion 1 tablespoon

9. Lime juice 1 teaspoon

10. Ground cumin ½ teaspoon

11. Shredded Cheddar cheese ½ cup

How to cook deliciously - Vegetarian Southwestern Potato Skins

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.

3 . Stage

Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.

4 . Stage

Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.

5 . Stage

Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.