Vegetarian Southwestern Potato Skins Food

VEGETARIAN SOUTHWESTERN POTATO SKINS

Vegetarian Southwestern Potato Skins image

Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 56 g, Cholesterol 14.8 mg, Fat 7.8 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 1222.2 mg, Sugar 3.2 g

VEGETARIAN CLASSIC POTATO SKINS

Vegetarian Classic Potato Skins image

For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.

Provided by the80srule

Categories < 4 Hours

Time 1h55m

Yield 8 taters, 8 serving(s)

Number Of Ingredients 5

Ingredients

8 small potatoes (or 4-6 large potatoes)
1 cup broccoli floret, finely chopped (they sell frozen chopped broccoli in bricks at the store)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
salt and pepper, to taste

Steps:

Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
Fill the hollowed tater halves with broccoli and cheeses.
Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!

Nutrition Facts : Calories 243, Fat 9.1, SaturatedFat 5.7, Cholesterol 27.4, Sodium 176, Carbohydrate 30.4, Fiber 3.7, Sugar 1.5, Protein 10.7

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