Southwestern Loaded Potato Skins
Southwestern inspired loaded baked potato skins with a crispy cheesy skin then loaded with fresh cumin guacamole, tomatoes, black beans, corn, onions, bacon and jalapenos. Serve this gluten free recipe as an appetizer or on game day. Make it vegetarian but omitting the bacon.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
- 4 large russet potatoes
- 4 tablespoons butter , melted
- pinch of salt
- 1 cup cheddar cheese , shredded
- 2-3 avocados , peeled, pitted, chopped
- 1 lemon
- 1 teaspoon cumin
- pepper to taste
- 1 jalapeno , chopped
- 3 Roma tomatoes , diced
- 1/2 red onion , diced
- 5 stalks green onion
- 7 pieces bacon
- sour cream
- 1/2 cup black beans , drained and rinsed
- 1/2 cup corn
Preheat oven to 425 degrees F and line a baking sheet with foil and cooking spray. Wash potatoes then dry them and prick with a fork all over each potato to allow heat to escape. Place on baking sheet and bake for 50 minutes, turning them once or twice. Allow potatoes to cool for about 50 minutes.
Fry bacon in pan then chop once cool; set aside. Dice green onion, red onion, tomatoes and jalapeno; set aside. Drain and rise black beans; set aside. Boil corn then fry in some butter if desired; set aside. Cut avocados in half then remove peel and pit. Place into a medium bowl and mash with fork or masher. Combine with lemon juice and cumin and mix well; set aside.
Preheat broiler to high. Once potatoes have cooled, sliced each one in half/horizontally. Scoop out potatoes, leaving 1/4 shell and potato inside. Place skin side up on foil lined baking sheet. Brush with melted butter and a little salt then broil 3-4 minutes or until a light golden brown. Remove and sprinkle with shredded cheese then return to oven for 1-2 minutes.
Remove potatoes from oven and allow to cool slightly. Fill each potato with avocado mixture then topped with crumbled bacon, green onions, red onions, corn, black beans, tomatoes and jalapenos. Top with drizzled sour cream and serve warm.