Wednesday, 9 April 2014

Southwest Loaded Baked Potato Skins



 
Filling:
 
330 g lean ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
3/4 cup frozen sweet corn
3/4 cup canned black beans, drained and rinsed
1 large tomato, seeded and chopped
2 tbsp cilantro, roughly chopped
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cumin 
sprinkle of cayenne
salt and pepper to taste
canola oil or olive oil
3/4 cup grated white cheese (Monterey Jack) 
chopped cilantro for topping
 
For the filling:
 
Mix the chili powder, paprika, cayenne and cumin in a small bowl. 

Heat a little bit of oil (about 2 tsp) on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. Add the onions and garlic. Cook until the onions are translucent. Add the tomatoes and cook for 1-2 minutes. Add the black beans and corn. Add the spices and chopped cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.

For the potato skins:
 
Preheat oven to 200 C. Cover a baking sheet with foil. Lightly brush the foil with oil.
 
Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
 
Slice the potatoes lengthwise in half. Scoop out the insides (which is great for making thick and creamy . Brush the skins and the insides lightly with oil. 
 
Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown color.
 
Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese. 
 
Sprinkle chopped cilantro on top before serving. Drizzle some ranch dressing if you like.
 
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