11 February 2010

Black Bean & Red Pepper Potato Skins

It was Get-Rid-of-Leftovers night, featuring potato skins!

I baked two potatoes, then halved them and scooped out the innards, brushed with oil and sprinkled with salt and pepper and a bit of chili powder.

Filled with a mixture of chopped red peppers, tomatoes and black beans. Baked at 400°F for ten minutes.

Topped with a mix of shredded old cheddar, Gruyère and mozzarella...

And back in the oven for another few minutes to melt the cheese.

Served with salsa.

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