We did not plan enough dinners for this week, so by Friday night I was scrounging around trying to figure out what to have. I decided that baked potato skins were the way to go! I love potatoes in just about any way you can make them, so this was really a no brainer. You could top these any way you like, but we went with Southwest/Tex Mex (I'm calling them semi-Southwest since we didn't use corn) toppings this time. Yum!
Semi-Southwest Baked Potato Skins
7 small baking potatoes
1 can black beans, drained
2 tomatoes, diced
1/4 c salsa
hot sauce to taste
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
2 green onions, thinly sliced
1/4 c cilantro, chopped
1/3 c. sour cream
Preheat oven to 400. Pierce potatoes with fork and bake until tender, about an hour.
Let potatoes cool to handle. Cut each potato in half and scoop out the potato, leaving a layer over the skin (keep the cooked potato for another use). Fill each potato shell with black beans, salsa, hot sauce, tomatoes, and top with cheese. Bake at 400 for about 10 minutes, or until cheese is melted and bubbly. Top with green onions, cilantro, and sour cream. Serve and enjoy!
While these were not as crispy as the potato skins you get a restaurant, they were awesome and a (somewhat) healthier version.
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