Vegetarian Southwestern Potato Skins

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.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.

Step: 5

Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

Per Serving: 342 calories; protein 14.4g; carbohydrates 56g; fat 7.8g; cholesterol 14.8mg; sodium 1222.2mg.

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