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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!
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small potatoes scrubbed
  • 2 tablespoon olive oil
  • 1-2 teaspoon salt
  • ¼ cup black beans drained and rinsed
  • ¼ cup corn
  • ¼ cup diced tomato
  • 2 tablespoon diced red onion
  • 2 tablespoon diced jalapeno
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ⅓ cup cheddar jack cheese
  • 2-3 tablespoon sour cream
  • 1 green onion diced

Equipment

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

Method
 

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
  2. Chop your onions and jalapeno.
  3. Wash and scrub the potatoes, then pat dry and pierce with a fork on all sides.
  4. Brush the potatoes with 1 tablespoon of the olive oil and sprinkle with salt. Arrange on the baking sheet.
  5. Bake for 30-45 minutes, until tender. Remove from the oven and allow them to cool enough to be handled.
  6. Slice the potatoes in half lengthwise and spoon out the inside of the potato, leaving about ¼ inch left inside.
  7. Arrange the potatoes cut side down on the baking sheet, then brush the outside with the remaining 1 tablespoon of olive oil.
  8. Baker for 8 minutes, remove from the oven, flip so the cut side is upright and bake for an additional 8 minutes.
  9. 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.
  10. 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.
  11. 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.