Tex Mex Stuffed Potato Skins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Save the meat of the potatoes for home fries. Be sure to leave an edge of potato with the skin. Ingredients:
12 small potatoes, baked and halved, meat scooped out |
1 -2 tablespoon olive oil, divided |
2 garlic cloves, minced |
1/2 cup chopped red pepper |
1/2 cup chopped onion |
salt and pepper |
15 ounces pinto beans |
1/2 cup hot salsa or 1/2 cup mild salsa, your choice |
1/2 teaspoon ground cumin (optional) |
1 chipotle chile in adobo (optional) |
1 cup shredded cheese |
Directions:
1. Preheat oven to 400°F.
2. Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
3. Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
4. Puree salsa and beans in a blender with cumin and chipotle pepper.
5. Place skins on a parchment or silicone pad.
6. Fill with bean mixture, top with onion mixture, then with cheese.
7. Bake for 15-20 minutes till bubbly and browned.
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