Potato skins are often served in restaurants and are loaded with fat and calories from the excess oil and cheese. Sometimes they are even deep fried. I created this Tex Mex recipe for the skins to make a filling side dish or even main dish.
1. Preheat the oven to 450°F.
2. Wrap the potatoes in foil and bake directly on the oven rack for 45 to 50 minutes. Alternatively, prick each potato with a fork several times and microwave on High for 10 minutes or until soft.
3. When the potatoes are cool enough to handle, carefully scoop out the flesh, leaving about 1/4 inch of potato and the skin intact. Save the potato flesh for another purpose.
4. Lightly coat a small skillet with cooking spray, add the oil and set over medium heat. Add the onion and sauté for 5 minutes. Add the red pepper, jalapeño and garlic, and sauté for 3 minutes or just until soft. Transfer to a large mixing bowl.
5. Add the black beans, salsa, green onions and cilantro, and stir to combine. Fill the potato skins with the bean filling and sprinkle with the cheese. Bake for 10 minutes or just until heated through and the cheese is melted. Serve with sour cream.
4 russet potatoes
2 tsp vegetable oil
1 cup diced onion
1/2 cup diced red bell pepper
2 tsp finely chopped jalapeño pepper
1 tsp finely chopped garlic
1 cup canned black beans, drained and rinsed
3/4 cup medium salsa
1/3 cup chopped green onions
1/4 cup chopped cilantro
3/4 cup shredded aged cheddar cheese
1/4 cup low-fat sour cream
Nutritional Analysis per Serving
Protein 11 g
Fat 11 g
Saturated Fat 5.4 g
Carbohydrates 46 g
Cholesterol 24 mg
Sodium 375 mg
Fiber 8.9 g
Prep Time: 10 minutes
Bake Time: 60 minutes
Make Ahead: Bake the potatoes up to a day in advance. Complete the recipe just before serving.
Nutrition Watch: Potato skins are loaded with fiber and antioxidants that can help reduce the risk of heart disease and cancer. Even if I’m boiling potatoes I keep the skin on.