These Mexican potato skins serve as the perfect entrée or side dish. Potatoes are high on the satiety scale, meaning that they promote fullness after meals which can help with weight control, and the kidney beans contain protein and resistant starch which feeds the good bacteria in the gut which can improve insulin sensitivity.
4 medium potatoes, washed
1 cup cooked kidney beans
1 red capsicum, seeded and diced
2 tbsp olive oil
1 tbsp tomato paste
1 garlic clove, crushed
2 tomatoes, diced
¼ tsp chilli powder
¼ tsp paprika
½ red onion, diced
½ cup grated cheddar cheese
¼ cup sour cream
1 avocado, peeled, pitted and mashed
Salt and pepper to taste
Place potatoes in saucepan and cover with water. Place the saucepan on the stove on medium-high heat and parboil them for about 5 minutes. Set aside and allow to cool.
Preheat oven to 180°C and line a baking tray.
Combine the filling ingredients (excluding cheese) in a bowl and set aside.
Slice each potato lengthwise and scoop out the flesh, leaving about ½ cm around the skin (save the potato for later use). Transfer potato skins to the baking tray and drizzle with olive oil. Bake skins on each side for about 2 minutes.
Remove skins from oven and scoop the filling evenly between the 8 skins. Top with cheese and place back in the oven for about 5 minutes, or until cheese is golden.
Optional guacamole: Combine avocado and lime in a bowl.