Loaded Potato Skins with Speedy Baked Beans
Loaded potato skins are a classic party appetizer that is always a crowd-pleaser. They are easy to make and can be customized to your liking. This recipe for loaded potato skins with speedy baked beans is a delicious and hearty twist on the traditional dish.
Ingredients:
* 6 russet potatoes
* 1/2 cup olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 can (15 ounces) pork and beans
* 1/2 cup shredded cheddar cheese
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/4 cup sour cream
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Scrub potatoes clean and pat dry.
3. Cut potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border.
4. Place potato skins on a baking sheet and brush with olive oil.
5. Season with salt and pepper.
6. Bake for 20 minutes, or until potatoes are golden brown.
7. While potatoes are baking, make the speedy baked beans.
8. In a medium saucepan, combine pork and beans, cheddar cheese, onion, green bell pepper, and red bell pepper.
9. Bring to a simmer over medium heat, stirring occasionally.
10. Reduce heat to low and simmer for 10 minutes, or until beans are heated through.
11. Remove potato skins from the oven and spoon the speedy baked beans into the potato skins.
12. Top with sour cream and serve.
Tips:
* To make your potato skins even more crispy, bake them for an additional 5-10 minutes.
* You can use any type of beans you like in this recipe. Black beans, pinto beans, or kidney beans would all be delicious.
* If you don't have any speedy baked beans, you can use canned baked beans. Just be sure to drain them and rinse them before using.
* Loaded potato skins can be served as an appetizer or a main course. They are also great for leftovers!