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      Southwestern Potato Skins

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      25282054_BG1.jpg








      Ingredients:



      • 3-4 potatoes, scrubbed and clean

      • 1/3 c. chopped red onion

      • 1 small jalapeño, seeded & minced

      • 1 clove garlic, minced

      • 1 large tomato, diced

      • 1/2 c. cooked and drained black beans

      • 1/2 cup frozen kernel corn

      • 1 1/2 tsp ground cumin

      • 3/4 tsp chili powder

      • 1/2 tsp sea salt

      • 3/4 c. low-fat shredded cheddar cheese

      • 1 c. Greek yogurt

      • 1/4 c. finely chopped scallions

      • 1/4 c. finely chopped fresh cilantro


      Bake potatoes in tinfoil at 425 degrees for 50 minutes. Cool
      1 hour.


      In a large skillet mix onion, jalapeño and garlic on med-hi
      with cooking spray. Cook 2 minutes. Add tomato, black beans, corn, cumin, and
      chili powder. Stir for 5 minutes.


      Broil potato skin 4-5 minutes with oil & sea salt on
      bottom of skin facing broiler. Add mixture and shredded cheese. Broil until
      bubbly. Top with Greek yogurt, cilantro & scallions.

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