Baked Mexican Potato Skins

Ingredients

1. 1.5 pounds mini potatoes
2. 1 can (15 ounce) black beans, drained and rinsed
3. 1 can (4 ounce) diced green chiles, drained
4. Shredded Cheddar, Mozzarella cheese, Pepper Jack cheese
5. Enchilada Sauce

Additional toppings as desired

1. Green onion
2. Cilantro
3. Sour cream
4. Guacamole
5. Salsa
6. Tomatillo salsa

Instructions

1. Preheat oven to 350° F. Toss potatoes with olive oil and salt. Bake in 350° F oven for about 45 minutes or until tender.
2. Remove from oven and slice each potato in half. Scoop some of the potato out leaving a small wall of potato around the edges. Save the scooped potato for another use, like mashed potatoes.
3. Fill each potato half with black beans, diced green chile, and cheese. Drizzle Enchilada Sauce over the top of each potato.
4. Place potatoes back in the oven and bake for about 10 minutes until fillings are heated through, and cheese is melted. Remove from oven and sprinkle with green onion and cilantro.
5. Serve with sour cream, guacamole, additional enchilada sauce, or salsa, as desired.