Potatoes how I love thee. I love them baked, fried, mashed, blended, and even added to my cinnamon rolls to create the most flakiest roll ever. Married to a Swiss man, potatoes will always be a staple in our home. Just like Americans, the Swiss LOVE their potatoes!
However in the diet world, they seem to perceived as not so good, which is a common misconception. Potatoes are actually a combination of simple and complex carbohydrates, and contain loads of Vitamin C, Potassium, Fiber, and B6.
A few weeks ago I attend a wonderful dinner sponsored by the Idaho Potato Commission. There they asked us to write a post this month for Heart Healthy month. I thought this would be a great opportunity to proclaim my love for the spud here on the blog!
I actually made these Southwester Potato Skins for the big game a couple of weeks ago. They made a wonderful and delicious appetizer and were perfect for transporting. They would also make a delicious side to accompany a piece of meat for a weeknight dinner. For more heart healthy potato recipes, visit the Idaho Potato website!
- 4 large Idaho Potatoes
- 1 tablespoon oil
- 1/2 teaspoon coarse salt
- 1 cup shredded cheese
- 1 cup black beans
- 1/2 cup corn kernels
- 2 large tomatoes
- 3/4 of a white onion
- 1 cup cilantro
- 1/2 teaspoon salt
- juice of 1/2 lime
- Sour Cream
- Preheat oven to 425 degrees. Line a cookie sheet with foil.
- Wash and dry each potato and rub olive oil and a dash of salt around each potato.
- Pierce potatoes with a fork a few times and place on cookie sheet.
- Bake potatoes until tender, about 45 minutes.
- Once baked, allow to cool slightly.
- Once cooled, cut each potato in half and scoop out the insides (you'll want to leave about 1/4 inch layer of meat.
- Sprinkle potato skins with shredded cheese, black beans, and corn kernels.
- Bake potato skins until the cheese is melted, about 10-15 minutes.
- To make the toppings, finely dice onion and tomato into.
- Combine onion and tomato with chopped cilantro and sprinkle in salt and lime juice and mix.
- Top each potato skin with the homemade Pico de Gallo and add chopped avocado and a spoonful of sour cream.
- Serve immediately.