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Nutritional Bonus: If you skip the deep fryer, potato skins can be loaded with health benefits. They contain immune-boosting vitamin C, muscle-supportive potassium and heart-healthy fiber!
- Preheat oven to 425°F. 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 minutes, turning once. Cool completely, about 1 hour.
- Meanwhile, mist a large skillet with cooking spray and heat on medium-low. Add onion and jalapeño and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute more, until fragrant. Add tomato, black beans, corn, cumin and chile powder. Increase heat to medium and cook, stirring occasionally, for 5 more minutes.
- Preheat broiler to high. Slice each potato in half lengthwise. Scoop out flesh, leaving a 1/4-inch 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 to 5 minutes, or until crisp and golden.
- Remove potatoes from oven, using tongs to carefully flip over. Fill each potato skin with bean mixture and top with cheese, dividing evenly. Return to oven and broil for 4 to 5 minutes more, until hot and bubbly. Remove from oven. Top each with sour cream and sprinkle with scallions and cilantro, dividing evenly.
- Serving Size 2 potato skins
- Calories 104
- Carbohydrate Content 9 g
- Cholesterol Content 18 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 257 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g