Loaded Mexican-Style Potato Skins



These Loaded Mexican-Style Potato Skins are a vegan take on a traditional appetizer. They are full of spices, tomatoes, corn, black beans, and corn. This is great for parties or a cozy night in!

Ingredients:
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, juiced
  • Salt and pepper to taste
  • Salsa and guacamole for serving optional

Instructions:

Get the oven ready by heating it up to 400F 200C

Clean the potatoes and poke several holes in each one with a fork

Add garlic powder, onion powder, paprika, cumin, salt, and pepper to the meat and rub it in

For 45 to 60 minutes, or until soft, bake the potatoes right on the oven rack

Allow to cool a bit

Cut each potato in half down the middle

Get rid of the flesh, leaving about 1/4 inch of skin on it

You can use the potato flesh for something else

Put the potato skins on a baking sheet that has parchment paper on it

Get black beans, corn, diced tomatoes, red onion, cilantro, avocado, lime juice, salt, and pepper in a bowl

Mix them all together

Fill the potato skins with the bean mix

Bake for another 10 to 15 minutes, or until hot all the way through

If you want, you can serve it hot with salsa, guacamole, and extra cilantro on top


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