Cheesty Potato Skins With Black Beans and Salsa

• 6 medium potatoes, baked (about 6 oz each)
• 34 cup black bean dip (spicy or mild your choice)
• 34 cup grated cheddar cheese
• 34 roasted red pepper salsa (any brand)
• 34 sour cream

1. Preheat oven to 400F.
2. Cut baked potatoes in half lengthwise and scoop out potato pulp, leaving 1/3 inch of pulp attached to skin try not to break the skins).
3. Save the potato pulp for another use.
4. Place potato skins on a large baking sheet skin side down and bake 5 minutes.
5. Fill each potato skin with 1 tablespoon of bean dip and 1 tablespoon of cheese.
6. Return to oven and bake 10 minutes more.
7. Remove from oven and let cool 5 minutes.
8. Dollop with 1 tablespoon of salsa and 1 tablespoon of sour cream on each potato.

potatoes, black bean, cheddar cheese, red pepper, sour cream

Taken from www.food.com/recipe/cheesty-potato-skins-with-black-beans-and-salsa-91857 (may not work)