Ingredients
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12 small potatoes, baked and halved, meat scooped out
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1 -2 tablespoon olive oil, divided
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2 garlic cloves, minced
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1/2 cup chopped red pepper
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1/2 cup chopped onion
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salt and pepper
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15 ounces pinto beans
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1/2 cup hot salsa or 1/2 cup mild salsa, your choice
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1/2 teaspoon ground cumin
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1 chipotle chile in adobo
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1 cup shredded cheese
Instructions
- Preheat oven to 400°F.
- Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
- Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
- Puree salsa and beans in a blender with cumin and chipotle pepper.
- Place skins on a parchment or silicone pad.
- Fill with bean mixture, top with onion mixture, then with cheese.
- Bake for 15-20 minutes till bubbly and browned.