|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
Makes 6 servings; cost per serving: -$1.50
6 small Russet potatoes
1/4 cup olive oil
3/4 cup shredded Monterey Jack or pepper Jack cheese
1 can Ro-Tel Diced Tomatoes with Green Chilies
1 14 ounce can black beans, drained
1 10 ounce can sweet kernel corn
1/2 cup chopped red onion
Couple pinches of salt
Couple pinches of cumin
3 tablespoons chopped cilantro (for garnish)
1. Preheat the oven to 400°. Rinse and scrub each potato, then pat dry with paper towels. Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet. Bake the potatoes for 45-60 minutes. Allow to sit for a few minutes until cool enough to handle.
2. Raise the oven temperature to 450°. Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato. Try to leave about 1/4″ of potato in the skin so it’s sturdy enough to hold the filling. Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack. Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
3. In the meantime, prepare the filling by combining the beans, corn and chopped onions, and stir together. Add about half a can of Ro-Tel tomatoes with chilies, pinch of salt and cumin, and mix well. Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese. Bake for five more minutes, or until the cheese has melted.
4. Fill each potato skin with a generous amount of filling. Top with a bit more diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!
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