Crispy Potato Skins With Black Bean Salsa


  • 3 Medium Size Russet Potatoes, scrubbed
  • Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • About 1 ½ to 2 Cups Of Shredded Cheese (Monterey Jack & Cheddar)
  • Black Bean Salsa
  • 1 Can (15oz/425g) Organic Black Beans, rinsed and drained
  • + 9 more ingredients
    • 1 Can (12oz/341ml) Organic Corn Kernels, drained
    • ¼ of Medium Red Onion, finely diced
    • 2 Tomatoes, seeded and diced
    • 1 Jalapeno, seeded and finely chopped
    • A small handful of Fresh Coriander, finely chopped
    • Lime Juice, about 3 Tbsp
    • 2 Tbsp Extra Virgin Olive Oil
    • Sea Salt, to taste
    • Freshly Ground Black Pepper

Preheat the oven to 450˚F.
 Make the salsa: In a large bowl, combine black beans, corn kernels, tomatoes, onion, Jalapeno and coriander. Season the salsa with lime juice, olive oil, sea salt and pepper. Refrigerate the salsa mixture until ready to serve. Baked Potato Skins: Place the potatoes on ...

View full recipe at SpringPad


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