Smoked Pinto Bean + Cheddar Potato Skins
- Dairy Free
Why we love it:
- 4 Russet Potatos (about 2 to 2 ½ pounds)
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 2 teaspoons Kosher Salt (divided)
- 1 15-ounce can Pinto Beans
- 1 teaspoon Tomato Paste
- 1 Tablespoon Chili Powder
- 1⁄2 teaspoon Black Pepper (freshly ground; to taste)
- 1⁄2 cup Sour Cream (divided)
- 1 bunch Fresh Chives (divided)
- 6 ounces Cheddar Cheese (grated)
- 3 Tablespoons Pepitas
- 4 cups Spring Mix Salad Greens
- 3 Tablespoons Salad Dressing
1. PREHEAT THE OVEN TO 400 DEGREES
2. BAKE POTATOES
OVEN - Scrub the potato skins clean, poke a few times with a fork and place on a baking sheet. Rub with 1 Tablespoon of olive oil and generously season with ½ teaspoon of salt. Bake for about an hour, rotating a couple of times, or until they’re tender inside when poked with a thin knife.
MICROWAVE - Pierce the potato a few times with a sharp knife or the tines of a fork. Microwave on high in 2 minute intervals, until it’s tender. Then rub all over with 1 teaspoon olive oil and ½ teaspoon salt, and transfer to the oven to crisp up the skins. Roast at 400 for about 10 minutes.
Meanwhile, open and drain the beans. Add to a small pot with the tomato paste and chili powder. Bring to a simmer and mash some of the beans with a fork to make a creamy background sauce. Add ½ teaspoon of salt and about 1 Tablespoon of water. Stir and remove from the heat when it’s hot.
Increase the oven temperature to 450 degrees.
Let the potatoes cool enough to handle. Cut in ½ horizontally. Use a spoon to carefully scoop out the insides, leaving about a ¼” of potato on the skin. Add about ½ of the potato insides to a bowl and set aside.
Reserve the remaining scooped potatoes for another use (see Culinary Skills below).
Brush another Tablespoon of olive oil all over the potato skins, outside and in. Sprinkle with salt and pepper. Place on a baking rack in a heavy pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 5 minutes on one side, then flip the skins over and cook for another 5 minutes. Remove from oven.
Mash the reserved potato insides with 2 Tablespoons of sour cream and a pinch of salt. Chop the chives and add about 2/3 of them to the mash.
Dollop evenly back into the shells; it looks pretty to make one big scoop off to one side.
Add the bean filling, top with cheese and bake again for a 2 - 4 minutes, or until the cheese is bubbly.
Remove from oven. Garnish with remaining sour cream, chives, and pepitas.
Toss lettuce with salad dressing and serve on the side.