Vegetarian Southwestern Potato Skins

Name: Vegetarian Southwestern Potato Skins
Total time: 80
Yield: 4
Ingredients: 2 large russet potatoes; 2 teaspoons olive oil, divided; 1 teaspoon salt; 1 (15 ounce) can black beans, rinsed and drained; ½ cup frozen corn, thawed; ¼ cup picante sauce; 1 small jalapeno pepper, seeded and minced; 1 tablespoon minced red onion; 1 teaspoon lime juice; ½ teaspoon ground cumin; ½ cup shredded Cheddar cheese

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Appetizer 1 Hr. 20 Mins.

Ingredients

4 servings

•

2 large russet potatoes
•

2 teaspoons olive oil, divided
•

1 teaspoon salt
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1 (15 ounce) can black beans, rinsed and drained
•

½ cup frozen corn, thawed
•

¼ cup picante sauce

•

1 small jalapeno pepper, seeded and minced
•

1 tablespoon minced red onion
•

1 teaspoon lime juice
•

½ teaspoon ground cumin
•

½ cup shredded Cheddar cheese

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.