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Southwestern Potato Skins
This recipe is great for potlucks, appetizers, and as a side dish. It makes 8 large potato skins.
Author: Jackie
Ingredients
  • 4 large Idaho Potatoes
  • 1 tablespoon oil
  • ½ teaspoon coarse salt
  • 1 cup shredded cheese
  • 1 cup black beans
  • ½ cup corn kernels
Toppings
  • 2 large tomatoes
  • ¾ of a white onion
  • 1 cup cilantro
  • ½ teaspoon salt
  • juice of ½ lime
  • Avocado
  • Sour Cream
Instructions
  1. Preheat oven to 425 degrees. Line a cookie sheet with foil.
  2. Wash and dry each potato and rub olive oil and a dash of salt around each potato.
  3. Pierce potatoes with a fork a few times and place on cookie sheet.
  4. Bake potatoes until tender, about 45 minutes.
  5. Once baked, allow to cool slightly.
  6. Once cooled, cut each potato in half and scoop out the insides (you'll want to leave about ¼ inch layer of meat.
  7. Sprinkle potato skins with shredded cheese, black beans, and corn kernels.
  8. Bake potato skins until the cheese is melted, about 10-15 minutes.
  9. To make the toppings, finely dice onion and tomato into.
  10. Combine onion and tomato with chopped cilantro and sprinkle in salt and lime juice and mix.
  11. Top each potato skin with the homemade Pico de Gallo and add chopped avocado and a spoonful of sour cream.
  12. Serve immediately.