Who doesn’t love a great potato skin?
So crispy and satisfying, and I’m an absolute sucker for this fresh and clean filling that’s loaded with black beans, juicy tomatoes, cilantro, green onions all spiked with lime juice, cumin, and chili powder, (which gives it a subtle kick). Truth be told, I often make this protein-packed filling on its own and serve it over quinoa or rice for a super quick dinner. The potato skins are then finished off with a drizzle of cashew cheese, a thick slice of avocado and a few fresh jalapeno slices.
Decadent comfort food.
From a health perspective, these baked potatoes will do you all kinds of favors. Potatoes (yes, white potatoes!) are an excellent source of fiber and they have even more potassium than a banana. In addition, they are packed with Vitamin C which is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping prevent cellular damage. Vitamin C also aids in collagen production and assists with iron absorption. I highly recommend making this recipe as is—it really is delicious – but if you are still a little freaked out at the thought of eating a white potato, go ahead and substitute a sweet potato.
I fully respect your choice.
Tex-Mex Potato Skins
4 medium russet potatoes
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Black Bean filling
1 (14-ounce) can black beans (1½ cups), drained and rinsed
1 large tomato, finely diced
¼ cup diced green onion
1 garlic clove, minced
1 tablespoon fresh lime juice
½ teaspoon chili powder, more as desired
½ teaspoon cumin
½ cup chopped cilantro
½ teaspoon sea salt
Cashew Cheese (I used Nuttin Ordinary available at Whole Foods) or any cheese you prefer
Jalapeño pepper, diced (optional)
Preheat the oven to 400°F and line a baking sheet with parchment paper. Scrub the potatoes, poke holes with a fork, and place on the baking sheet. Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven temperature to 450°F. When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet, cut-side down. Roast for 10 minutes, turn, drizzle with more olive oil and a generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy. Save the scooped out potato flesh for another use or for my Creamy White Bean Soup.
Make the Black Bean filling: In a medium bowl, mix together the black beans, tomato, green onion, garlic, lime juice, chili powder, cilantro, and salt. Scoop the Black Bean filling into the potato skins and drizzle with the cashew cheese (or cheddar cheese) Garnish with the jalapeño, and cilantro. Season to taste, as desired.
Only TWO seats left in my next cooking class! Come join – the menu is delicious…
Simple, great-tasting meals ready in a flash! These easy weeknight recipes will bring your family around the table to talk, laugh and unwind together. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Garlic Toast with Balsamic Tomatoes & White Beans
- Roasted Broccoli Salad with Pine Nuts, Raisins and Feta
- Cream White Bean Soup with Spinach and Lemon
- Mushroom Gnocchi with Walnut Pesto & Arugula
- Peanut Butter Cookies Dipped in Dark Chocolate
This class is $75 per person. Space is limited to 12 guests.
Classes are held at my cooking studio located at 59 Marina Rd., Yarmouth, ME 04096