Some days I just want to show you food and not talk your ear—errr, eyes—off. Today is one of those days.
Let’s get our grub on. You in?
Loaded Potato Skins
gluten-free, vegan option // yields 12-14 filled potato skins
- 6-7 medium russet potatoes, varying 3-5 inches in length + scrubbed clean
- 2-3 tablespoons refined avocado oil, or other high heat safe oil
- 1 small red onion, thinly sliced
- 1 large bell pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup fresh or frozen corn
- 1 1/2 cups finely chopped lacinato/dino kale, stems removed
- 1 1/2 cups black beans, rinsed + drained
- 1+ tablespoons chipotle adobo sauce
- 1 teaspoon oregano
- 1/4 – 1/2 teaspoon salt + pepper
- sharp cheddar cheese, optional
- 2 ripe avocados
- juice from 2-3 limes
- salt to taste
Preheat your oven to 400° F and prick your potatoes a few times each with a fork. Place in the oven on the rack for about 50-65 minutes, or until fork tender and soft to the touch. Prep all veggies during this time.
While the potatoes cook place your avocados, lime juice, and a healthy pinch of salt in a food processor. Process until smooth. Taste and add more lime juice and salt if desired. I used 2 1/2 limes and a generous amount of salt. Scrape into a bowl and cover tightly with plastic wrap. Place in the fridge until ready to use.
Remove the potatoes from the oven and let cool for 10 minutes. Raise the oven temperature to 450° F.
While the potatoes are cooling, heat a large pan over medium with about 1 tablespoon of oil. Once hot add the onion and a pinch of salt and let cook for about 5-7 minutes until just starting to soften. Stir occasionally. Then add the chopped bell pepper and corn and let cook about 5-7 minutes, stirring occasionally. Add the garlic and stir for about 1 minute. Then add in the kale, black beans, adobo sauce [it’s spicy, so start with less], oregano, salt, and pepper. Let cook for 2-3 minutes, until the kale starts to wilt, then taste and add more adobo sauce, salt, or pepper if needed.
While the onion and peppers are cooking carefully slice each potato in half [lengthwise] with a sharp knife. Holding the potato in your palm, gently scoop [from one end to the other] out about half the potato and place in a storage container. Repeat with all potatoes. [Keep extra potato sealed in the fridge to eat another time.] Rub or brush all sides of the potatoes with oil. Place the cut side down on a large baking sheet and sprinkle each with salt. Place in the oven for about 5-7 minutes. Flip over to see if the cut side is crisped and browned. If so remove the potatoes from the oven [keep the oven on].
Flip all potatoes over and lightly salt. Fill each with the bean mixture and top with freshly grated cheese if desired [leave the cheese off to make vegan]. Bake for another 3-5 minutes, or until the cheese is bubbly.
Serve with avocado cream, hot sauce, cilantro, etc.
Notes: Chipotle adobo sauce can be found in a small can in the ethnic aisle of your store. Do not use the chipotle peppers in this, just the sauce. If you can’t find it you can sub 2 tablespoons of smoky salsa or regular salsa with smoky hot sauce drizzled in.