Prep 15 mins
Cook 20 mins
Save the meat of the potatoes for home fries. Be sure to leave an edge of potato with the skin.
- 12 small potatoes, baked and halved, meat scooped out
- 1 -2 tablespoon olive oil, divided
- 2 garlic cloves, minced
- 1⁄2 cup chopped red pepper
- 1⁄2 cup chopped onion
- salt and pepper
- 15 ounces pinto beans
- 1⁄2 cup hot salsa or 1⁄2 cup mild salsa, your choice
- 1⁄2 teaspoon ground cumin (optional)
- 1 chipotle chile in adobo (optional)
- 1 cup shredded cheese
- Preheat oven to 400°F.
- Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
- Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
- Puree salsa and beans in a blender with cumin and chipotle pepper.
- Place skins on a parchment or silicone pad.
- Fill with bean mixture, top with onion mixture, then with cheese.
- Bake for 15-20 minutes till bubbly and browned.
Great twist on stuffing potato skins! The flavors went together beautifully, and the chipotle added a great smokiness without adding too much heat. I omitted the salt (personal preference) and used the cumin. Thanks for sharing!
These were awesome! I made to go with my Mexican Meatloaf and they were well received here! I will make these again definately! I did leave out the beans, just a personal preference. Thank you for sharing your recipe with us Rita! Linda
Although I varied from the recipe, I feel the flavors in this recipe are fabulous. I was having it as an accompaniment to chili so I did not want beans. We love potatoes so I used the potato "meat". I mashed the potatoes with a little seasoning and olive oil and did the rest as in the recipe. They really were twice baked potatoes but were scrumptious! Rave reviews. I used a smoky salsa that had some black beans and corn in it. That with the chipotle in adobo are amazing flavors... Loved the smokiness and a little kick. Not too spicy. My 8 yr old even loved them! A keeper!!!