Loaded Mexican-Style Potato Skins



Vegans can enjoy these Loaded Mexican-Style Potato Skins, which are a tasty and filling take on a classic appetizer. They have a spicy bean and corn filling, avocado that is smooth, and fresh cilantro. This makes them great for parties or as a hearty snack.

Ingredients:
  • 4 large baking potatoes
  • 1 cup cooked black beans
  • 1 cup corn kernels fresh or frozen
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Salsa and vegan sour cream, for serving

Instructions:

Get the oven ready by heating it up to 400F 200C

Clean the potatoes and use a fork to make several holes in them

Put on a baking sheet and bake until soft, 45 to 60 minutes

Get the filling ready while the potatoes are baking

Black beans, corn, avocado, red onion, cilantro, lime juice, cumin, paprika, salt, and pepper should all be mixed together in a bowl

Mix well

Once the potatoes are cooked and cool enough to touch, split them down the middle

Take out the flesh, leaving a thin layer on top of the skin

Put some of the bean and corn mixture into each potato skin and gently press it down to make it fit

Put the filled potato skins back in the oven and bake for another 10 to 15 minutes, or until they are warm all the way through

Put salsa and vegan sour cream on the side and serve hot


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