practical, how cooking recipe Black Bean Stuffed Potato Skins with 13 ingredients and 3 stages of easy cooking, which is very practical.
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Good Morning every body, now you can present recipe Black Bean Stuffed Potato Skins with 13 ingredients and 3 steps. Next this is how to make it, please observe carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 3 stages of easy cooking Black Bean Stuffed Potato Skins.
Ingredients all Black Bean Stuffed Potato Skins
Needed 4 : russet potatoes, scrubbed well and dried.
Prepare as needed : olive oil.
Needed to taste : salt and pepper.
Prepare 1 can (15 oz.) : unsalted black beans, drained and rinsed.
Needed 1 : small bell pepper, diced.
Needed 1/4 : yellow onion, diced.
Prepare 1 clove : garlic, minced.
Needed 1/2 cup : frozen corn.
Prepare 1/4 cup : salsa of choice.
Prepare 1/4 tsp. : ground cumin.
Prepare 1/4 tsp. : chili powder.
Needed : juice from 1/2 lime.
Needed : shredded Colby jack cheese.
If all ingredients Black Bean Stuffed Potato Skins it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Process Cooking Black Bean Stuffed Potato Skins
Preheat the oven to 375 F. Slice the potatoes in half, length wise, and rub olive oil over the halves. Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Bake for 40 or so minutes, flipping the potatoes every 10 minutes to keep them baking evenly and to prevent burning, until the potatoes are tender. Once they're done, remove them from the oven and start the filling while they cool slightly..
In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once it's hot, add the pepper and onion and cook until they have begun to soften, about 5 or so minutes. Then stir in the garlic, black beans, corn and seasonings. Stir and cook another couple of minutes until fragrant, then stir in the salsa. Remove from the heat and set it aside..
Your potatoes should have cooled enough to handle by now. Use a spoon to hollow out the insides of each half, but leave enough potato on the bottom and around the sides to make sure the skins are still sturdy. Spoon the black bean filling into each potato half and top with some shredded cheese. Return them to the oven for 5-10 minutes, until the filling is nice and hot and the cheese has melted. Then that's it!.
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