Five Bean Salad Stuffed Potato Skins
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
6 small russet potatoes
2 to 3 tbsp. cooking oil
Salt to taste
Black Pepper to taste
4 tbsp. butter
¼ tsp. garlic powder
¼ tsp. onion powder
1 jar Paisley Farm Five Bean Salad
2 cups shredded cheddar jack cheese (or shredded cheese of choice)
5 slices bacon, cooked crispy and crumbled
Diced green onions for garnish (optional)
Sour cream for garnish (optional)
Instructions
- Preheat your oven to 375 degrees F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Scrub the potatoes clean and dry thoroughly. Using the tines of a fork, poke the potatoes about 8 to 10 times. Rub the potatoes in oil, season generously with salt and pepper, and place on the lined baking sheet. Bake the potatoes for 50-60 minutes, or until they feel tender when poked with a fork. Let them sit until they are cool enough to handle.
- Next, preheat your oven to 450 degrees F. Cut the potatoes in half lengthwise and scoop out the inside, leaving about ¼-inch of potato around the inside of the skin. Reserve the inside of the potato for another use.
- Melt the butter in the microwave, or in a small saucepan on the stovetop, and whisk in the garlic and onion powders. Brush the top and bottom of the potato skins with the butter mixture and place back onto the baking sheet, skin side down. Bake in the oven for 10 minutes, flip over, and bake for another 10 minutes.
- Remove the baking sheet from the oven and fill each potato skin half with roughly 1 tablespoon of shredded cheese. Top the cheese with a generous spoonful of Five Bean Salad and sprinkle with a little more cheese. Top with the crumbled bacon and return to the oven for 5 minutes, or until the cheese is melted.
- Top with green onions and sour cream, if desired, and enjoy!
- Makes 12 potato skin halves
