Southwest Potato Skins

These are so delicious! Really.

Despite forgetting to add the corn, these were a big Super Bowl hit, and can to customized to fit your exact taste/preference. I made them vegan and gluten free, by using Daiya cheddar style shreds.

Not usually a fan of “fake” cheeses, Daiya caught my at the Natural Products Expo last year, because they had no soy, or gluten, and I could pronounce all the ingredients. Did I mention it melts pretty well, too?

If you don’t want to make it with Daiya, no worries. Use your favorite shredded cheddar, or even leave it off completely. Love spicy foods? Pile on the jalapenos  Don’t like them? Leave them off. I love recipes like this, because you can customize them to fit your tastes whether, or not, you are a vegetarian, meat-eater, vegan or eat gluten-free.

Southwest Potato Skins
by Michelle Maskaly, The Adirondack Chick

4 large baked potatoes
1 package Daiya cheddar style shreds {or 1 1/2 cups shredded cheddar cheese}
1 large tomato, chopped
1 small red onion, chopped
1, 15 ounce can black beans, rinsed and drained
2 jalapeno peppers, chopped
4 tablespoons vegetable oil
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic salt

Preheat the oven to 475 degrees.

Slice each baked potato in half length-wise. Scoop out the insides, leaving about 1/4 of an inch or less inside the skin. Put the insides of the potato in a separate bowl, and save for another use.

Mix the vegetable oil, paprika, pepper and garlic salt in a small bowl. Brush both sides of the potato — the inside and the outside — with the mixture.

Bake for 8 minutes on one side. Remove from oven, flip over the potatoes and bake for another 8 minutes on the other side.

Fill each potato with the desired amount of black beans, tomatoes, onions and jalapeno peppers. Cover with cheese, {or leave it off completely}.

Place back in the oven for another 5-8 minutes, or until cheese is melted.


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