Southwestern Idaho® Potato Skins


  • 4 large Idaho® potatoes
  • 1 tablespoon oil
  • ½ teaspoon coarse salt
  • 1 cup shredded cheese
  • 1 cup black beans
  • ½ cup corn kernels
  • 2 large tomatoes
  • ¾ of a white onion
  • 1 cup cilantro
  • ½ teaspoon salt
  • juice of 1/2 lime
  • 1 whole avocado
  • sour cream


  1. Preheat oven to 425°F degrees. Line a cookie sheet with foil.
  2. Wash and dry the potatoes and rub olive oil and add a dash of salt to each potato.
  3. Pierce potatoes with a fork a few times and place on cookie sheet.
  4. Bake potatoes until tender, about 45 minutes.
  5. Bake, then allow to cool slightly, about 5 minutes.
  6. Once cooled, cut each potato in half and scoop out the insides (you'll want to leave about 1/4 inch layer of meat).
  7. Sprinkle potato skins with shredded cheese, black beans, and corn kernels.
  8. Bake potato skins until the cheese is melted, about 10-15 minutes.
  9. Finely dice the onion and chop the tomato and cilantro.
  10. Combine onion, tomato and cilantro and sprinkle in salt and lime juice (resulting in homemade Pico de Gallo).
  11. Top each potato skin with the homemade Pico de Gallo, chopped avocado and a spoonful of sour cream. Serve immediately.
  12. Time Saving Tip: Prebake the potatoes a day ahead of time and scoop out the insides. Assemble and bake right before serving, but please note that it may take an extra 5-10 minutes in the oven before the cheese melts.
Print Recipe

Yield: 8

Jacqueline Bruchez
Food Blogger
The Seaside Baker

Share this Recipe