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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 6 whole Small Russett Potatoes
- 1/4 cups Olive Oil
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 can (10 Oz. Size) Sweet Kernel Corn
- 1/2 cups Chopped Red Onion
- 1 can (10 Oz. Size) Diced Tomatoes With Green Chiles, Divided
- 2 pinches Sea Salt
- 2 pinches Ground Cumin
- 3/4 cups Shredded Low-fat Monterey Jack Or Pepper Jack Cheese
- 3 Tablespoons Chopped Cilantro, For Garnish
Method
- 1.
- Preheat the oven to 400 degrees F. Rinse and scrub each potato, then pat dry with paper towels.
- Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet.
- Bake the potatoes for 45-60 minutes.
- Allow to sit for a few minutes until cool enough to handle.
- Raise the oven temperature to 450 degrees F.
- 2.
- Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato.
- Try to leave about 1/4 of potato in the skin so its sturdy enough to hold the filling.
- Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack.
- Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
- 3.
- In the meantime, prepare the filling by combining the beans, corn, and chopped onions; stir together.
- Add about 1/2 of Ro-Tel tomatoes with chilies, salt and cumin, and mix well.
- Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese.
- Bake for 5 more minutes, or until the cheese has melted.
- 4.
- Fill each potato skin with a generous amount of filling.
- Top with a bit more of the remaining diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!
