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Loaded potato skins: Southwest version

Loaded potato skins: Southwest version
Le Crème de la Crumb

4 potatoes
2 tbsp. olive oil
½ red pepper, diced
½ green pepper, diced
½ white onion, diced
1 cup yellow corn
1 cup black beans
1 tbsp. taco seasoning
½ tsp.s alt
½ cup cheddar cheese, shredded
4 bacon strips, diced
Sour cream for topping
2 tbsp. cilantro, chopped, for topping

Preheat oven to 400º. Poke holes in the tops of each potato with a fork and rub olive oil over the skins. Bake for 50 minutes. Meanwhile, prep the stuffing. Grease a skillet and cook onions and peppers over medium heat for about 3 minutes. Stir in the beans, corn, taco seasoning, and salt. Cook another 2 minutes, stirring constantly to make sure everything is evenly distributed.

Allow potatoes to cool for a few minutes (so you don’t burn yourself). Cut them lengthwise, but do not cut all the way through. Scoop out the insides – you will not need them for this recipe. Stuff the skins with the veggie mixture and top with cheese. Bake for another 3 minutes to melt the cheese. Top them off with bacon, cilantro, and sour cream. Enjoy!

Recipe from Le Crème de la Crumb