Stuffed Potato Skins.

There are some food blogs that I adore. Some bloggers have just tons of amazing recipes and you want to try to make at leaf 80% of them.

One of my favorite food blogger is Edible Perspective. She has incredible recipes and everything that I tried from her blog was delicious and healthy.

She has this recipe recently posted on her blog and I decided to make it on the weekend. It takes a little time to prepare that’s why I picked the weekend day.

Stuffed Potato Skins is the perfect dinner or lunch dish and will work at any time of the year. It’s easier to make it now with all the fresh produce at the market and grocery store. Just make sure to use organic potatoes for this recipe because potatoes are loaded with pesticides especially if you eat them with the skin.

You can find the original recipe here, but I changed a few things a little: 1. didn’t use the cheese; 2. used the yellow onion instead of red; 3. used salsa instead of chipotle adobo sauce.

Stuffed Potato Skins.

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Ingredients:

5 medium russet potatoes,  scrubbed clean
2-3 tablespoons refined avocado oil, or other high heat safe oil
1 small yellow onion, thinly sliced
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup frozen corn
1 1/2 cups finely chopped kale, stems removed
1 1/2 cups black beans (cooked)
1+ tablespoons salsa sauce
1 teaspoon oregano
1/4 – 1/2 teaspoon salt + pepper

Avocado Cream:

1 ripe avocado
juice from 1 lime
salt to taste

 

Preheat your oven to 400° F and prick your potatoes a few times each with a fork. Place in the oven on the rack for about 50-65 minutes, or until fork tender and soft to the touch. Prep all veggies during this time.

Remove the potatoes from the oven and let cool for 10 minutes. Raise the oven temperature to 450° F.

While the potatoes are cooling, heat a large pan over medium with about 1 tablespoon of oil. Add the onion and a pinch of salt and let cook for about 5-7 minutes until just starting to soften. Stir occasionally. Then add the chopped bell pepper and corn and let cook about 5-7 minutes, stirring occasionally. Add the garlic and stir for about 1 minute. Then add in the kale, black beans, salsa sauce, oregano, salt, and pepper. Let cook for 2-3 minutes, until the kale starts to wilt, then taste and add more salsa sauce.

Carefully slice each potato in half with a sharp knife. Holding the potato in your palm, gently scoop from one end to the other out about half the potato and place in a storage container. Repeat with all potatoes.Rub or brush all sides of the potatoes with oil. Place the cut side down on a large baking sheet and sprinkle each with salt. Place in the oven for about 5-7 minutes. Flip over to see if the cut side is crisped and browned. If so remove the potatoes from the oven.

Flip all potatoes over and lightly salt. Fill each with the bean mixture. Bake for another 3-5 minutes.

Place your avocados, lime juice, and a healthy pinch of salt in a food processor. Process until smooth. Taste and add more lime juice and salt if desired.Scrape into a bowl and cover tightly with plastic wrap. Place in the fridge until ready to use.

Serve with avocado cream, hot sauce, cilantro, etc.

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