Loaded Potato Skins with Beans and Cheese
Loaded Potato Skins with Beans and Cheese
Ingredients
For the Potato Skins
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Bean and Cheese Filling
- 1/4 cup butter, unsalted, melted
- 1/4 cup sour cream
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Topping and Serving
- 1/4 cup green onions, thinly sliced
- 1/4 cup sour cream, for serving
- 4 eggs, large, fried or scrambled (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are very tender when squeezed. A knife should easily slide through the center.
⏱️ 60 min•🌡️ 400
- 3
Carefully remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle. Once cooled, cut each potato in half lengthwise.
⏱️ 10 min
- 4
Using a spoon, carefully scoop out the potato flesh from each half, leaving about a 1/4-inch shell intact. Place the scooped-out potato flesh into a large mixing bowl. Arrange the empty potato skins on a baking sheet, cut-side up.
⏱️ 10 min
- 5
To the scooped potato flesh, add the melted butter, 1/4 cup of sour cream, rinsed black beans, 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash the mixture with a potato masher or a fork until well combined but still slightly chunky.
⏱️ 5 min
- 6
Evenly spoon the potato and bean filling back into each potato skin shell, mounding it slightly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato skin.
⏱️ 5 min
- 7
Return the baking sheet with the filled potato skins to the oven. Bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the potato skins are heated through and slightly crispy.
⏱️ 20 min•🌡️ 400
- 8
Remove from the oven. Garnish with sliced green onions and a dollop of the remaining sour cream. If desired, top each potato skin with a freshly fried or scrambled egg before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Skins with Beans and Cheese
Ingredients
For the Potato Skins
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Bean and Cheese Filling
- 1/4 cup butter, unsalted, melted
- 1/4 cup sour cream
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Topping and Serving
- 1/4 cup green onions, thinly sliced
- 1/4 cup sour cream, for serving
- 4 eggs, large, fried or scrambled (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are very tender when squeezed. A knife should easily slide through the center.
⏱️ 60 min•🌡️ 400 - 3
Carefully remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle. Once cooled, cut each potato in half lengthwise.
⏱️ 10 min - 4
Using a spoon, carefully scoop out the potato flesh from each half, leaving about a 1/4-inch shell intact. Place the scooped-out potato flesh into a large mixing bowl. Arrange the empty potato skins on a baking sheet, cut-side up.
⏱️ 10 min - 5
To the scooped potato flesh, add the melted butter, 1/4 cup of sour cream, rinsed black beans, 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash the mixture with a potato masher or a fork until well combined but still slightly chunky.
⏱️ 5 min - 6
Evenly spoon the potato and bean filling back into each potato skin shell, mounding it slightly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato skin.
⏱️ 5 min - 7
Return the baking sheet with the filled potato skins to the oven. Bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the potato skins are heated through and slightly crispy.
⏱️ 20 min•🌡️ 400 - 8
Remove from the oven. Garnish with sliced green onions and a dollop of the remaining sour cream. If desired, top each potato skin with a freshly fried or scrambled egg before serving.
⏱️ 5 min