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Southwest Potato Skins

Southwest Potato Skins are a zesty twist on a classic appetizer, loaded with seasoned black beans, corn, peppers, and melted cheese. Baked until crispy and golden, they’re perfect for parties, game day, or a fun family dinner!
Course Appetizer
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8

Equipment

  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Baking sheet
  • Aluminum foil
  • Pastry brush
  • Spoon
  • Small skillet
  • Silicone spoon

Ingredients

  • 4 small potatoes scrubbed
  • 2 tbsp olive oil
  • 1-2 tsp salt
  • ¼ cup black beans drained and rinsed
  • ¼ cup corn
  • ¼ cup diced tomato
  • 2 tbsp diced red onion
  • 2 tbsp diced jalapeno
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ⅓ cup cheddar jack cheese
  • 2-3 tbsp 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 ¼ inch left inside.
  • Arrange the potatoes cut side down on the baking sheet, then brush the outside with the remaining 1 tbsp 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.

Notes

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees for best results to keep the shells crispy.