Grilled Southwestern Potato Skins
Loaded with layers of flavor, these Grilled Southwestern Potato Skins are one heck of a delicious summer appetizer!
Servings: 8 servings
Calories: 234kcal
Ingredients
- 4 medium russet potatoes
- 1 Tbsp olive oil
- 1/3 cup finely diced onion
- 1 jalapeno seeds and ribs removed, finely diced
- 1 red bell pepper finely diced
- 1 clove garlic minced
- ¾ cup black beans drained and rinsed
- ½ cup corn
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 Tbsp butter melted
- ¾ cup shredded pepperjack cheese
- 1 Roma tomato diced
- 2 Tbsp chopped cilantro
- ½ cup sour cream
- 2 Tbsp chopped chives
Instructions
- Preheat oven to 375°F.
- Pierce each potato several times with a fork and then bake for 60 minutes, or until tender. Remove from oven and set aside to cool.
- Meanwhile, place the olive oil, onion, jalapeno and bell pepper in a medium sauce pan over medium-high heat. Cook for 4-5 minutes, stirring occasionally, or until bell pepper is slightly softened. Add garlic and cook for 2 more minutes, stirring occasionally.
- Add black beans, corn, cumin, chili powder and salt to the sauté pan. Stir and continue cooking for 3-4 more minutes. Remove from heat and set aside.
- Once potatoes have cooled, cut each potato in half lengthwise. Scoop out most of the flesh, leaving ~¼-½” of flesh on the skins. Brush tops and bottoms of potatoes with the melted butter.
- Heat grill to medium-high. Add potatoes and grill for 4-5 minutes. Flip and continue grilling for 4-5 more minutes, or until skins are crispy.
- Divide the bean and corn mixture evenly into the potato skins. Top with shredded cheese, tomatoes, cilantro, sour cream and chives.
Nutrition
Calories: 234kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 397mg | Potassium: 621mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 29.5mg | Calcium: 117mg | Iron: 1.7mg
