Southwestern Loaded Potato Skins

January 15, 2016

126

Southwestern inspired baked potatoes loaded with Tex-Mex ingredients like fresh cumin guacamole, black beans, corn, jalapenos, tomatoes and more. This recipe is gluten free and can be made vegetarian by omitting the bacon. Serve as an appetizer for game day, as a snack or holidays like Cinco De Mayo.

4 large russet potatoes
4 tablespoons butter, melted
pinch of salt
1 cup cheddar cheese, shredded
2-3 avocados, peeled, pitted, chopped
1 lemon
1 teaspoon cumin
pepper to taste
1 jalapeno, chopped
3 Roma tomatoes, diced
1/2 red onion, diced
5 stalks green onion
7 pieces bacon
sour cream
1/2 cup black beans, drained and rinsed
1/2 cup corn

Preheat oven to 425 degrees F and line a baking sheet with foil and cooking spray. Wash potatoes then dry them and prick with a fork all over each potato to allow heat to escape. Place on baking sheet and...
See the full directions on my site

Nutritions

Calories
6007

Sodium
6675mg
278% DV

Fat
429g
660% DV

Protein
156g
312% DV

Carbs
196g
66% DV

Fiber
76g
305% DV