Ingredients
Scale
4 small potatoes, scrubbed
2 tablespoons olive oil
1-2 teaspoons salt
1/4 cup black beans, drained and rinsed
1/4 cup corn
1/4 cup diced tomato
2 tablespoons diced red onion
2 tablespoons diced jalapeno
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/3 cup cheddar jack cheese
2-3 tablespoons sour cream
1 green onion, diced
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
- Chop your onions and jalapeno.
- Wash and scrub the potatoes, then pat dry and pierce with a fork on all sides.
- Brush the potatoes with 1 tablespoon of the olive oil and sprinkle with salt. Arrange on the baking sheet.
- Bake for 30-45 minutes, until tender. Remove from the oven and allow them to cool enough to be handled.
- Slice the potatoes in half lengthwise and spoon out the inside of the potato, leaving about 1/4 inch left inside.
- Arrange the potatoes cut side down on the baking sheet, then brush the outside with the remaining 1 tablespoon of olive oil.
- Baker for 8 minutes, remove from the oven, flip so the cut side is upright and bake for an additional 8 minutes.
- While they’re baking for the final 8 minutes, warm the black beans, corn, diced tomatoes, red onion, and jalapeno over medium heat in a small skillet. Stir as it’s warming to combine everything.
- Once the potatoes are done, leave them on the baking sheet and fill them with the mixture and top with cheese. Bake for an additional 5 minutes.
- Top with sour cream and green onion to serve.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Appetizers