Southwest Loaded Baked Potato Skins

Original Source: Food Wanderings in Asia

Makes: 12 Skins

Ingredients:

• 6 medium potatoes
• 330 g lean beef mince
• 1 medium onion - finely chopped
• 3 cloves garlic - minced
• 125g (¾ cup) frozen corn
• 150g (¾ cup) black beans
• 1 large tomato - seeded
• 2 tbsp cilantro
• 1 tsp chilli powder
• ½ tsp paprika
• ¼ tsp cumin 
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• ¾ cup grated cheese

Methods:

1. Mix the chilli powder, paprika, cayenne and cumin in a small bowl. 
2. Heat a little bit of oil on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. 
3. Add the onions and garlic. Cook until the onions are translucent. 
4. Add the tomatoes and cook for 1-2 minutes, then add the black beans, corn, spices, and cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.
5. Preheat oven to 200°C. Cover a baking sheet with foil. Lightly brush the foil with oil.
6. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 mins. until they are tender and the skins are crisp. Let them cool for a few minutes. 
7. Slice the potatoes lengthwise in half. Scoop out the insides and save for another time. Brush the skins and the insides lightly with oil. 
8. Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown colour.
9. Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven just long enough to melt the cheese.