Southwestern Potato Skins

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

"This is out of a clean eating magazine. Both the potatoes and the filling can be made in advance and simply assembled and baked the day of your party."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (274 g)
Calories 262.1
Total Fat - 6.7 g
Saturated Fat - 3.9 g
Cholesterol - 16 mg
Sodium - 310.7 mg
Total Carbohydrate - 40.9 g
Dietary Fiber - 7.1 g
Sugars - 3.4 g
Protein - 11.3 g
Calcium - 178.7 mg
Iron - 2 mg
Vitamin C - 25.2 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potatoes several times with a fork and transfer to sheet. Bake for 50 minutes, tuning once. Cool completely, about 1 hour.

Step 2

Meanwhile, mist a large skillet with cooking spray and heat on medium-low. Add onion and jalapeno and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more, until fragrant. Add tomato, black beans, corn, cumin and Chile powder. Increasing heat to medium and cook, stirring occasionally, for 5 more minutes.

Step 3

After the potatoes have cooled.

Step 4

Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell, reserving flesh for another use.

Step 5

Place potatoes skin side up on a foil-lined baking sheet: Mist with cooking spray and sprinkle with salt. Broil for 4 to 5 minutes, or until crisp and golden.

Step 6

Remove potatoes from oven, using tongs to carefully flip over. Fill each potato skin with bean mixture and top with cheese, dividing evenly. Return to oven and broil for 4 to 5 minutes or, until hot and bubbly. Remove from oven. Top each with sour cream and sprinkle with scallions and cilantro, dividing evenly.