Keyword Baked Potatoes, Baking Potatoes, black pepper, chili powder, cilantro, cumin, Frozen Corn, onion, Prairie Farms Sour Cream, red bell pepper, salt, Scallions, Shredded Sharp Cheddar Cheese, sour cream
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
Servings 8servings
Ingredients
4Baking Potatoes Large
3-4Tbspolive oil
1tspSalt
1/4CupOnionDiced
1/4CupRed Bell PepperDiced
1/4CupFrozen Corn
1/2CanBlack Beansrinsed and drained
2tspChili Powder
1/2tspBlack Pepper
1tspCumin
1/3CupPrairie Farms Sour Cream
1CupShredded Sharp Cheddar Cheese
Garnish
Prairie Farms Sour Cream
Cilantrochopped
avocadosliced
scallionsdiced
Instructions
Heat oven to 425 F. Scrub and pat dry potatoes. Rub with olive oil and sprinkle generously with salt. Bake about an hour. Remove from oven and set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Saute onions until soft and translucent. Add red pepper, corn and black beans and cook until thoroughly heated. Lastly, add chili pepper, cumin, salt and pepper, stir to blend.
Slice each potato in half, and scoop out into a bowl, leaving the skin and a thin layer of potato as a shell. Place all shells on a sheet pan.
Mash potatoes with sour cream until smooth. Stir in half of the cheese, then add cooked vegetables and stir again to blend. Fill shells with mixture and top with the remaining cheese.
Bake for about 10 minutes, or until the cheese has melted and slightly browned.Serve immediately and garnish with sour cream, chopped cilantro, chopped avocado and scallions. Enjoy!