Vegetarian Loaded Potato Skins
These savory baked potato skins are loaded with black beans, corn, cheddar cheese and Greek yogurt for a satisfying, meat-free snack or side.
4 Serving(s)
Ingredients
- 4 medium russet potatoes, scrubbed (about 1 1/2 lbs.)
- 1 1/2 tbsp. Schnucks olive oil
- 3/4 cup Schnucks shredded sharp cheddar cheese
- 1 (15 oz.) can Schnucks no-salt-added black beans, drained and rinsed
- 3/4 cup Schnucks frozen corn kernels
- 1/4 cup diced red onion
- 1/3 cup Schnucks nonfat plain Greek yogurt
- 3 tbsp. sliced green onion
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Prick potatoes with a fork and transfer to prepared sheet pan. Bake until tender, 40–45 minutes. Let cool 5 minutes, then halve lengthwise and scoop out some of the flesh, leaving about 1/4-inch potato flesh attached to the skin.
- Brush skins with oil and arrange cut side down on same sheet pan. Bake 10 minutes, turn them over and fill with cheese. Bake until cheese is melted, about 5 minutes more.
- In a medium bowl, stir together beans, corn and onion. Season with salt and pepper, if desired. Scoop into potato skins and serve topped with yogurt and green onion.
Chef Tip: Put scooped-out potato flesh to good use—mash with Greek yogurt, stir into veggie soup or repurpose as a light Shepherd's Pie topping.
Nutrition Facts
443 Calories Per ServingFat: 13gSaturated Fat: 4gCholesterol: 20mgSodium: 165mgCarbohydrates: 65gFiber: 10gSugars: 7gProtein: 18gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe