Idaho® Potato Bowls with Avocado and Black Beans
Ingredients:
Potato Bowls:
- 10 small gold or red Idaho® potatoes
- Salt
- about 2 tablespoons oil (we like avocado oil)
- black bean salsa - recipe below (or your favorite store-bought brand)
- diced avocado
- chopped cilantro
- lime slices for squeezing, if desired
Black Bean Salsa:
- ½ can black beans, drained and rinsed
- 2 large heirloom tomatoes, diced
- ¼ cup diced onion
- ¼ cup chopped scallions (optional... but we love them!)
- ¼ - ⅓ cup chopped cilantro
- 1 tablespoon minced jalapeño (more or less based on spiciness of pepper)
- 1 clove garlic, minced
- 1½ tablespoons fresh lime juice (more or less as desired)
- Salt to taste
Directions:
- Preheat oven to 400ºF.
- Scrub potatoes and then slice in half horizontally. Using a rounded spoon tip, a round measuring spoon or a melon baller, scoop out the center of the potato - creating a bowl. (See note below)
- Place the potatoes into a large bowl and drizzle with oil. Toss with your hands, then place potatoes cut side up on a baking sheet lined with a silicone mat or parchment paper. Sprinkle with salt if desired.
- Place into the oven and bake for about 20 minutes. Flip potatoes and continue baking until the potatoes are tender when pierced with a knife (5-10 minutes longer). Remove from the oven and allow to cool.
- While potatoes are baking make the Black Bean Salsa - Simply place all ingredients into a bowl and mix together. Taste and adjust to your preference.
- Alternatively, use store-bought Black Bean Salsa, or use store-bought salsa and add ½ can of drained and rinsed black beans.
- Potatoes may be cooled completely, or filled with cool enough to handle (I actually prefer them slightly warm). Place cooled potatoes onto a serving platter and fill with a spoonful of salsa. Top with diced avocado then sprinkle with chopped cilantro. Serve with freshly cut wedges of lime.