Southwestern Potato Skins

Here's a tasty tidbit for a meatless Monday, or great football party fare for the big game tonight:
(serves 8)

Olive oil cooking spray (I LOVE this stuff!!)
8 6 oz. potatoes, scrubbed
1/3 cup diced red onion
1 small jalapeno, seeded and minced OR pickled jalapeno slices, diced*
1 clove of garlic, minced
1 large tomato, diced
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen charred* corn (I get a bag of this at Trader Joe's - great in salads!!)
1&1/2 t. ground cumin
3/4 t. chile powder
1/8 t. smoked paprika*
1/2 t. sea salt
3/4 cup shredded pepper jack cheese*
1 cup sour cream
1/4 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro leaves OR parsley*

Preheat oven to 425. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick each potato several times with a fork, and transfer to sheet. Bake for 50 mins, turning once. Cool completely, about an hour. Meanwhile, mist a large skillet with cooking spray, and heat on med.-low. Add onion and jalapeno, and cook for 3-4 mins., stirring occasionally, until softened. Add garlic and cook for 1 min. more, until fragrant. Add tomato, black beans, corn, cumin, chile powder, and paprika. Increase heat to med. and cook, stirring occasionally, for 5 more mins. Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4" shell, reserving flesh for another use. Place potatoes skin side up on a foil-lined baking sheet. Mist with cooking spray, and sprinkle with salt. Broil for 4-5 mins. or until crisp and golden. Remove potatoes from oven, using tongs to carefully flip over. Fill each with the bean mixture, and top with cheese, dividing evenly. Return to oven, and broil for 4-5 mins. more until hot and bubbly. Top each with sour cream and sprinkle with scallions and cilantro.

"Live a life of love,"

YAY, Notre Dame. GO IRISH!!!!!!

Have FUN today.

Love,

MM