Black Bean & Bacon Stuffed Potato Skins – a delicious recipe with potatoes, garlic, chili powder, salt, black beans, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut pre-baked potatoes in half lengthwise and scoop out potato leaving about 1/4 to 1/2 inch in skin.
2
Lay them out on a baking sheet with scooped out sides facing up.
3
(Or if microwaving, place on a plate)
4
Sprinkle about 1/2 teaspoon each of chili powder and garlic powder over each potato.
5
Salt and pepper to taste.
6
Crumble one slice of bacon inside each (But this is also delicious without the bacon!
7
)and fill with about 1-2 tablespoons of black beans.
8
Sort of press down so it doesn't all fall out.
9
Top with shredded cheese.
10
Bake at 475 until cheese has melted, OR microwave on high for about 1 minute (or until cheese melts).
11
Serve with dollop of sour cream and salsa on top.
346
kcal
Calories
22
g
Fat
15
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large potatoes, already baked, 2 teaspoons garlic powder, 2 teaspoons chili powder, salt & pepper, and more.
Yes, Black Bean & Bacon Stuffed Potato Skins falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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