Ever crave something crispy, savory, and bursting with southwestern flavors but still need to keep things gluten-free? You’re in the right spot. These southwestern potato skins are loaded with hearty black beans, tangy salsa, and a zing of chili powder. They’re perfect for a weekend snack or a fun appetizer when you have friends over. Let’s jump right into how to make them.
Ingredients
- 4 medium russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon chili powder (gluten-free blend)
- 1 teaspoon ground cumin
- 1 cup cooked black beans, drained and rinsed
- 1 cup shredded cheddar cheese (check labels for gluten-free)
- ½ cup salsa (mild or spicy, your call)
- Salt and pepper to taste
- Optional toppings: diced jalapeños, sliced green onions, fresh cilantro, gluten-free sour cream
Directions
- Preheat your oven to 400°F. Poke a few holes in each potato and bake them directly on the oven rack for about 45 minutes, or until they’re tender.
- Remove the potatoes from the oven and let them cool slightly. Then slice each one in half lengthwise.
- Scoop out most of the potato flesh, leaving about a quarter-inch layer inside the skin. (Don’t toss that extra flesh. You can save it for mashed potatoes tomorrow!)
- Brush the hollowed skins with olive oil, and sprinkle them with chili powder, cumin, salt, and pepper.
- Place the skins on a baking sheet with the cut side facing up, and pop them back into the oven for about 10 minutes until they crisp around the edges.
- Pull the tray out, then fill each skin with black beans, a spoonful of salsa, and a generous sprinkle of cheese.
- Return to the oven for another 5–7 minutes, or until the cheese is melted and bubbling.
- Top the potato skins with any extras you fancy, like jalapeños or green onions. Enjoy immediately.
Nutrition facts
Below is a rough estimate per potato skin (one half), depending on your ingredients and portion sizes:
| Nutrient | Approx. Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 22 g |
| Protein | 7 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sugar | 2 g |
These numbers can change based on the specific brands of cheese, beans, and salsa you use.
Final thoughts
If you’re on a gluten-free diet, this recipe has you covered without sacrificing flavor. The combination of roasted potatoes, zesty spices, and gooey cheese delivers a satisfying crunch and a fulfilling bite. Feel free to switch up the toppings—maybe toss in some fresh corn kernels or diced tomatoes. The more color, the bolder the taste!
Frequently Asked Questions (FAQs)
-
Can I make these southwest potato skins ahead of time?
Absolutely. Bake and hollow out the potatoes in advance, then store them in your fridge. Right before serving, add your fillings and bake until warm and crispy. -
What if I don’t like black beans?
You can easily swap black beans for pinto beans or even shredded chicken. Just be sure any ingredient you add is confirmed gluten-free. -
Are russet potatoes the only option?
Russets work great for crispy skins, but you can try sweet potatoes or even small red potatoes if you prefer. Just keep an eye on the baking time. -
How can I store leftovers?
Pop them into an airtight container and refrigerate for up to two days. Reheat them in the oven at 350°F until piping hot. -
Can I make this dairy-free?
Yes, you can swap out the cheddar cheese for your favorite dairy-free alternative, as long as it’s gluten-free. The result is still delicious.
Gluten-Free Recipe for Southwestern Potato Skins
Ingredients
4 medium russet potatoes, scrubbed clean
1 tablespoon olive oil
1 teaspoon chili powder (gluten-free blend)
1 teaspoon ground cumin
1 cup cooked black beans, drained and rinsed
1 cup shredded cheddar cheese (check labels for gluten-free)
1/2 cup salsa (mild or spicy, your call)
Salt and pepper to taste
Optional toppings: diced jalapeños, sliced green onions, fresh cilantro, gluten-free sour cream
Directions
- Preheat your oven to 400°F. Poke a few holes in each potato and bake them directly on the oven rack for about 45 minutes, or until they’re tender.
- Remove the potatoes from the oven and let them cool slightly. Then slice each one in half lengthwise.
- Scoop out most of the potato flesh, leaving about a quarter-inch layer inside the skin. (Don’t toss that extra flesh. You can save it for mashed potatoes tomorrow!)
- Brush the hollowed skins with olive oil, and sprinkle them with chili powder, cumin, salt, and pepper.
- Place the skins on a baking sheet with the cut side facing up, and pop them back into the oven for about 10 minutes until they crisp around the edges.
- Pull the tray out, then fill each skin with black beans, a spoonful of salsa, and a generous sprinkle of cheese.
- Return to the oven for another 5–7 minutes, or until the cheese is melted and bubbling.
- Top the potato skins with any extras you fancy, like jalapeños or green onions. Enjoy immediately.
