2 dozen small brown potatoes
1 can black beans, drained and rinsed
1 cup shredded cheese
6 jalepenos, sliced
Sour cream for topping
First prepare the potatoes by baking them at 350 degrees F for about 45 minutes. Remove from oven and let cool. Then slice potatoes in half, scooping out most of the potato from the skin, leaving about 1/4 inch thickness of potato next to the skin. Reserve scooped potatoes for mashed potatoes with chives (see below). Place the sliced potato skins on a cookie sheet, scoop-side down. Brush potato skins with a touch of melted butter and sprinkle with sea salt. Bake for 15 minutes, remove from oven and flip potato skins over so scoop-side is up. Brush the inside of the potato skins with a touch of melted butter. Fill the potato skins with drained and rinsed black beans, top with some shredded cheese, and place a jalapeno on top of each one. Bake for another 15 minutes and top with sour cream. Makes 24 potato skins. Delicious!
Delicious appetizer or even a meal.
I froze about half the potato skins in a container with wax paper separating the layers, so we could have homemade freezer snacks whenever the desire hits.
Make mashed potatoes with chives from the scooped-out potatoes by adding 1/2 cup milk, 1 tablespoon sour cream, 1 tablespoon butter, and 1 tablespoon fresh chives. Save for another meal.
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