Description
A delicious vegan and gluten-free dish made with baked potato skins filled with savory toppings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1/2 cup diced tomatoes
- 1/4 cup green onions, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes. Poke holes with a fork.
- Bake the potatoes for about 45 minutes until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out some flesh.
- In a bowl, mix the scooped potato, black beans, corn, tomatoes, green onions, cumin, paprika, and salt.
- Fill the potato skins with the mixture.
- Drizzle with olive oil.
- Bake again for 15-20 minutes until heated through.
Notes
- Store leftovers in an airtight container.
- Reheat in the oven for best results.
- Add avocado or salsa for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 skins
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: stuffed potato skins, vegan, gluten free, appetizer