Monday, January 25, 2010

Green Chili and Black Bean Potato Skins

7 medium potatoes
1-2 tablespoons olive oil
garlic salt for sprinkling

1-15 oz. can black beans, rinsed and drained

1 3/4 cups cheddar cheese, shredded and divided

Heat oven to 375º F.  Grease a large baking sheet.  Cut the potatoes in half lengthwise and place with peel side up onto the baking sheet.  Bake for 40 minutes or until fork tender.  Allow to cool then scoop insides out.  Brush peels with olive oil then sprinkle with garlic salt.  Place peel side down in a greased 9*13 pan.  Divide the beans between all 14 potatoes then the cheese.  Bake at 375º F for 20 minutes or until the cheese is melted.

1 large avocado, sliced

1 cup sour cream
1 (4 oz.) can green chilies
1 1/2 teaspoons minced jalapenos
1/2 teaspoon salt
1/4 teaspoon garlic powder

In a small bowl combine the sour cream, green chilies, jalapenos, salt, and garlic powder.  Top each potato with avocado slices and a generous dollop of sour cream.

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