Tex Mex Stuffed Potato Skins

• 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

1. Preheat oven to 400u0b0F.
2. Saute 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.

potatoes, olive oil, garlic, red pepper, onion, salt, pinto beans, hot salsa, ground cumin, shredded cheese

Taken from www.food.com/recipe/tex-mex-stuffed-potato-skins-149836 (may not work)