Vegetarian Southwestern Stuffed Potato Skins! Spicy potato, beans and spinach stuffed into potato skins and covered with mexican cheese. Vegetarian and gluten-free.
- Baking sheet
- Medium bowl
- 1.5 lbs Little Potatoes
- 4 tsp olive oil, divided
- 1 shallot, minced
- 6 oz fresh baby spinach
- 1/3 cup sour cream
- 1 cup black beans (from can, drained and rinsed)
- (To taste) salt and pepper
- 1/4 cup cheddar cheese, shredded
Preheat the oven to 400 °F.
Lightly wash the potatoes, and pierce each potato with a fork 2 to 3 times. This allows steam to escape so the potato doesn’t explode in the oven.
Toss potatoes with two teaspoons olive oil and place on a baking sheet in a single layer. Depending on the size of your baking sheet, you may need two. Cook until tender, about 30 to 35 minutes.
Remove the potatoes from the oven and let rest until just cool enough to handle. Keep the oven on.
While the potatoes are cooking, heat a medium saucepan over medium heat. Add the oil and the shallot, cooking until caramelized, about 3 to 4 minutes. Add in the spinach and cook until just wilted. Remove from heat and let stand.
Halve the potatoes and gently remove the flesh using a small spoon or melon baller.
Place the potato skins on the same baking sheet and the flesh into a medium bowl.
Mash the potatoes with the sour cream, cooked spinach and shallots, black beans and salt and pepper.
For a crispier potato skin, lightly drizzle the scooped out skins with a bit of olive oil and return back to the oven for 3 to 5 minutes to crisp up.
Fill each potato skin with the mashed mixture, then cover with cheese. Bake once more for 10 to 15 minutes until cheese is bubbly and skins are heated through.
Serve. They're best with lots of salsa!