Southwest Loaded Potato Skins

Name: Southwest Loaded Potato Skins
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Mex/Southwest
Ingredients: 8 Ounces Laura's Lean Ground Beef; 4 Russet potatoes; 1 Teaspoon Vegetable oil; 1/4 Small onion; 1/2 Teaspoon Chipotle powder; 1/2 Teaspoon Cumin; 2 Tablespoons Frozen corn; 2 Tablespoons Canned black beans; 1/4 Cup Low-fat shredded cheddar cheese; 4 Tablespoons Fat-free sour cream; 1/2 Roma tomato; 1 Tablespoon Cilantro; Salt and pepper to taste

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Ingredients

8 ozs Laura's Lean Ground Beef
4 Russet potatoes (small, pierced all over with a fork)
1 tsp Vegetable oil (divided)
1/4 Small onion (diced)
1/2 tsp Chipotle powder
1/2 tsp Cumin
2 tbsps Frozen corn
2 tbsps Canned black beans (rinsed)
1/4 cup Low-fat shredded cheddar cheese
4 tbsps Fat-free sour cream
1/2 Roma tomato (diced)
1 tbsp Cilantro (chopped)
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat the oven to 350ºF.

2. Brush the potatoes with 1/8 teaspoon of vegetable oil and sprinkle generously with salt. Bake in the oven for 50 minutes or until tender. Set aside to cool.

3. When cool enough to handle, cut the potatoes in half lengthwise and scoop out the cooked flesh. Tip: you can save the cooked flesh to make a small serving of mashed potatoes later. Sprinkle the scooped out inside of the potatoes with salt and an even amount of cheese.

4. Place a medium skillet over high heat. Add the remaining vegetable oil, followed by the onions. Cook until they start to turn translucent, then add the Laura’s 92% Lean ground beef. Season with salt and pepper, then cook the beef, breaking it up as you go, until it is browned. Add the chipotle powder, cumin, frozen corn, and black beans and cook for an additional 4 minutes.

5. Increase the oven heat to 400ºF.

6. Spoon an even amount of the Laura’s Lean ground beef mixture into each potato skin. Place the potato skins back in the oven and cook for 10 minutes, until the skins are crisp and the filling is warm. Top each skin with an even amount of diced tomato, sour cream, and cilantro. Serve immediately.