Southwestern Baked Potato Skins

• 6 whole Small Russett Potatoes
• 1/4 cups Olive Oil
• 1 can (15 Oz. Size) Black Beans, Drained
• 1 can (10 Oz. Size) Sweet Kernel Corn
• 1/2 cups Chopped Red Onion
• 1 can (10 Oz. Size) Diced Tomatoes With Green Chiles, Divided
• 2 pinches Sea Salt
• 2 pinches Ground Cumin
• 3/4 cups Shredded Low-fat Monterey Jack Or Pepper Jack Cheese
• 3 Tablespoons Chopped Cilantro, For Garnish

1. 1.
2. Preheat the oven to 400 degrees F. Rinse and scrub each potato, then pat dry with paper towels.
3. Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet.
4. Bake the potatoes for 45-60 minutes.
5. Allow to sit for a few minutes until cool enough to handle.
6. Raise the oven temperature to 450 degrees F.
7. 2.
8. Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato.
9. Try to leave about 1/4 of potato in the skin so its sturdy enough to hold the filling.
10. Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack.
11. Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
12. 3.
13. In the meantime, prepare the filling by combining the beans, corn, and chopped onions; stir together.
14. Add about 1/2 of Ro-Tel tomatoes with chilies, salt and cumin, and mix well.
15. Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese.
16. Bake for 5 more minutes, or until the cheese has melted.
17. 4.
18. Fill each potato skin with a generous amount of filling.
19. Top with a bit more of the remaining diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!

potatoes, olive oil, black beans, sweet kernel, red onion, tomatoes, salt, ground cumin, cheese, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/southwestern-baked-potato-skins/ (may not work)