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Tex Mex Stuffed Potato Skins

  • 35minutes
  • 115calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 small potatoes , baked and halved, meat scooped out

  2. 14.79-29 1/28 ml olive oil , divided

  3. 2 garlic cloves , minced

  4. 118 1/59 ml chopped red pepper

  5. 118 1/59 ml chopped onion

  6. salt and pepper

  7. 425 1/54 g pinto beans

  8. 118 1/59 ml hot salsa or 118 1/59 ml mild salsa , your choice

  9. 2.46 ml ground cumin

  10. 1 chipotle chile in adobo

  11. 236 1/29 ml shredded cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.

  3. Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.

  4. Puree salsa and beans in a blender with cumin and chipotle pepper.

  5. Place skins on a parchment or silicone pad.

  6. Fill with bean mixture, top with onion mixture, then with cheese.

  7. Bake for 15-20 minutes till bubbly and browned.

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