The best part about this potato skins? Hands down the creamy herbed Ranch sauce that goes with it! Trust us, you will not be upset if you end up with extra!
Southwestern Potato Skins
8 small Russet potatoes
1 pepper, diced
1 jalapeno, seeded and diced
1 red onion, diced
1 cup corn
1 can black beans, drained and rinsed
1 bunch scallions, thinly sliced and separated into white and darker green stems
1 cup shredded sharp cheddar cheese
1 tbsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
3 tbsp. olive oil
Herbed Ranch Sauce
1/2 bunch cilantro, finely chopped
1 avocado, mashed
1/3 cup sour cream
1/2 cup Dress It Up Ranch Dressing
Preheat oven to 400, and line a baking sheet with parchment paper. Prepare your potatoes by thoroughly scrubbing, removing blemishes, and slicing in half. Take your potato halves, brush them in olive oil, season with salt and pepper, and cook in the oven for about 45 minutes, until they’re tender all the way through.
While your potatoes are cooking, prepare your filling. Heat up a drizzle of olive oil in a large pan. Add your diced onion, pepper, and jalapeno. Stir the veggies over medium heat for about three minutes, add another drizzle of olive oil, and then add the corn, beans, darker green sliced scallion, and seasoning. We went with chili powder, cumin, garlic powder, salt, and pepper. This could all be substituted for a taco blend of seasoning, or feel free to customize!
Continue cooking your filling, stirring occasionally and adding olive oil as needed. After 2-3 minutes remove filling from heat and set aside.
Remove potatoes from the oven after about 45 minutes, when the potatoes appear lightly browned, and are tender when stabbed with a fork. Give the potatoes about ten minutes to cool, then begin scooping out the inside of the halves. We like to leave some of the filling in tact, so you get a taste of that baked potato goodness!
Cut some of the extra potato filling into chunks and add to your vegetable filling. Save the rest of potato for delicious home fries tomorrow morning or mashed potatoes tomorrow night! Generously add your filling into the potato skins, and sprinkle with shredded cheese. Put potatoes back in the oven at 400 for 4-5 minutes, or until cheese is melted and bubbling.
While your potato skins cool off a little, you can put together your delicious sauce! Start by mashing an avocado in a medium bowl. Then, add 1/3 cup sour cream and 1/2 cup Dress It Up Ranch. Mix just until combined, then add plenty of chopped cilantro, and salt & pepper to taste.
Serve your potato skins with the sauce right beside them, or get a little fancy and drizzle the Ranch sauce over the potatoes. Let us know if you try out this recipe, we’d love to hear how you made it your own!