Ingredients:
12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red peppers
1/2 cup chopped onions
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chiles in adobo (optional)
1 cup shredded cheese
Directions:
Preheat oven to 400 F.
Saute garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
Puree salsa and beans in a blender with cumin and chipotle pepper.
Place skins on a parchment or silicone pad.
Fill with bean mixture, top with onion mixture, then with cheese.
Bake for 15-20 minutes till bubbly and browned.
Servings: 24
Time preparation: 15 min.
Time total: 35 min.