Mexican Potato Skins

the perfect snack for the big game! a cross between a twice baked potato and a potato skin making them hearty and deliciously loaded!

Ingredients

• 1 cup Revol Greens® Organic Romaine Lettuce Twins, sliced
• 4 large russet potatoes
• 2 tablespoons oil
• ¼ cup diced red pepper,
• 1 diced jalapeno
• 2 cloves garlic minced
• 1 can black beans, rinsed and drained
• ½ cup corn
• ¼ cup green salsa
• 2 avocados, mashed
• 2 tablespoons red onion
• 2 tablespoons chopped cilantro
• Juice of one lime
• ½ teaspoon salt
• 1 cup vegan cheddar cheese
• 2 tablespoons dairy-free sour cream or milk
• Optional toppings: scallions, tomatoes, dairy-free sour cream, and salsa

Instructions

1. Preheat oven to 400 F.
2. Pierce the potatoes, brush with oil and sprinkle with salt, then place on a baking sheet. Bake for an hour.
3. While they are cooking add the red pepper, jalapeno, and garlic to a frying pan on medium high heat, and sauté for 5 minutes. Then add beans, corn, and salsa to a frying pan and simmer for 10 minutes.
4. Combine the mashed avocado, red onion, cilantro, lime juice, and salt (or use a pre-made guacamole).
5. When the potatoes are cool, scoop out potato flesh leaving ¼ -inch of the skin. 
6. Mix 2 cups of the scooped out potato with 1 cup vegan cheese and the sour cream or milk. Add salt and pepper. Layer this into the bottom half of each potato and put back into the oven for 10 minutes to melt the cheese.
7. Now distribute the seasoned black beans into the potato halves, add the sliced romaine lettuce, and guacamole.
8. Garnish with scallions, diced tomatoes, dairy free sour cream, and salsa and serve hot. YUM!

Serves 8.

Recipe created by @youcare.selfcare.