Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, black bean stuffed potato skins. It is 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 foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Black Bean Stuffed Potato Skins is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Black Bean Stuffed Potato Skins:

1. Get russet potatoes, scrubbed well and dried
2. Get olive oil
3. Make ready salt and pepper
4. Prepare unsalted black beans, drained and rinsed
5. Prepare small bell pepper, diced
6. Get yellow onion, diced
7. Prepare garlic, minced
8. Make ready frozen corn
9. Get salsa of choice
10. Take ground cumin
11. Get chili powder
12. Take juice from 1/2 lime
13. Take shredded Colby jack cheese

Instructions to make Black Bean Stuffed Potato Skins:

1. 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.
2. 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.
3. 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!

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