Tex-Mex Potato Skins with Pomegranate Salsa
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
12 potato skins
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Calories
124 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Tex-Mex Potato Skins with Pomegranate Salsa
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These delicious vegan potato skins are packed with Tex-Mex flavor and are perfect for a party snack or appetizer!
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Ingredients
For the potato skins:
- 6 small russet potatoes
- olive oil for brushing
- salt and pepper
For the pomegranate salsa:
- ½ cup pomegranate arils
- Juice of ½ a lime
- 2 tablespoons chopped white onion
- 1 small clove garlic minced
- 1 teaspoon chopped cilantro
- chopped jalapeno to taste
- salt to taste
For the black bean filling:
- ½ teaspoon olive oil
- ½ small onion chopped (whatever color you like)
- 1 small green bell pepper chopped
- 1 15 ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the avocado base:
- 1 extra large avocado or two small avocados
- Juice of ½ a lime
- Pinch salt
Instructions
- Begin by preparing the potato skins. Place the potatoes in a large pot and cover with cold water. Place over high heat and boil the potatoes until they're fork tender, but still have a bit of firmness in the middle, about 20 minutes. Drain the potatoes and let them cool.
- While potatoes are boiling, prepare the pomegranate salsa. Place all ingredients into a small bowl and stir until combined. Refrigerate until needed.
- Preheat the oven to 400°F. Once the potatoes have cooled, cut them in half, lengthwise, and then use a spoon to scoop out the insides until you have a border that is about ¼ inch thick (see above for suggestions on how to use the scooped out potato). Place the potato skins on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Bake the potato skins until golden brown, about 30 minutes.
- While potato skins are baking, prepare the black bean filling. Heat a large pan over medium heat and add ½ teaspoon olive oil. When the oil is hot, add onion and sauté the for 1 minute. Add the green pepper. Cook the onion and pepper until tender, 3-5 minutes. Next, add the black beans, cumin, paprika, granulated garlic, salt and pepper. Mix ingredients together and cook for another 3 minutes just to warm the beans through.
- Cut the avocado in half, remove the pit, scoop out the fruit and place it in a small bowl. Add lime juice and a pinch of salt, and mash until creamy.
- Assemble potato skins by spreading a small spoonful of avocado into the bottom of each potato skin and then topping them with a spoonful of the bean mixture and pomegranate salsa. These are best when served immediately.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
105mg
(4%)
Potassium
575mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
78IU
(2%)
Vitamin C
17mg
(19%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12potato skins
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 105mg | 4% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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