Cheesy Bean Stuffed Potatoes

Cheesy Bean Stuffed Potatoes



Prep Time: 35 Min

Cook Time: 55 - 60 Min

 

1. Fill a large saucepot ¾ of the way full with cold water. Season liberally with sea salt and add the potatoes. Set to medium high and cover. Once boiled, potatoes will take approximately 20 minutes, make sure to fork test them to be confidant they’re finished! Strain and set into an ice bath / cold water bath to halt cooking and cool potatoes down more quickly.

**Continue as potatoes boil**

1. In a small saucepot, add the butter and EVOO and set to medium. Once they start to bubble, add the onions, bell peppers, and a good pinch of sea salt. Cook 5 minutes until veggies begin to become tender.

 

1. Stir in the fresh garlic and cook another 2 minutes. Add the tomatoes, cumin, chili powder, garlic powder, oregano, and another good pinch of sea salt. Continue cooking stirring occasionally for 2 – 3 minutes.

 

1. Stir in the refried beans and reduce the heat to medium low. Cover and simmer 15 minutes. Taste and adjust salt if desired. Stir in the cilantro and set aside.

 

1. Preheat oven to 425 F

 

1. Once the potatoes have cooled, slice them in half lengthwise and use a tsp. to gently scoop the innards out while cupping the potato in your hand. Save or discard the potato flesh.

 

1. Drizzle the skins with EVOO and season them with a pinch of sea salt.  Place them open side up on a baking sheet and put them in the oven to bake for 10 - 13 minutes until lightly crisped on the outside. Remove skins from the oven.

 

1. Take the small pieces of cheese and overlap them against the walls of the potato in a circular pattern around the skin. Spoon the bean filling into the center of the potato until heaping. Crisscross the jalapeno sticks on top and return the skins to the oven for 10 – 15 minutes until bubbly and brown around the edges.

 

1. For service, a dollop of sour cream, splash of hot sauce, and sprinkling of cilantro are just perfect! ENJOY!

                  Grocery List

• 10 Medium sized White Potatoes

 

• 398ml can Refried Beans
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Red Onion, diced
• 1 Bell Pepper, diced
• 2 cloves Garlic, crushed & minced
• 1 Roma Tomato, chopped
• 1 Tbsp. Cumin
• ½ Tbsp. Chili Powder
• 1 Tsp. Dried Oregano
• 1 Tsp. Garlic Powder
• ¼ C Fresh Cilantro, chopped (1 Tsp. reserved for garnish)
• 10 slices Monterey Jack from the brick, cut into 4 pieces
• 10 slices Sharp Cheddar from the brick, cut into 4 pieces
• 1 Jalapeno, seeded and sliced into matchsticks

 

• Sour Cream (optional)
• Hot Sauce (optional)