southwest potato skins

**makes 6 potato skins

Ingredients

3 large baking potatoes
3/4 C black beans
1/4 C diced red onion
1/2 C frozen corn
1 C hot salsa
1 diced jalapeno
drizzle of olive oil
1/4 C chopped green onion
1/4 chopped cilantro

Avocado Aioli

1 ripe avocado
juice from 1 lime
pinch of salt + pepper
1/4 tsp garlic powder
1/4 C vegan mayo

To make the avocado aioli add all ingredients to a food processor or high powdered bender. Blend until creamy and smooth and transfer to a bowl or squeeze bottle of your choice.

Preheat the oven to 425F. Wrap the potatoes individually in foil and place directly on the wire rack. Bake for 45 minutes or until potatoes are cooked through. Remove and let cool. Tip: To save time bake and store the potatoes in the fridge the night before.

Carefully slice the cooked potatoes in half, using a spoon scoop out the potato filling leaving half an inch thickness around the bottom of the potato. This will ensure you have a strong base to hold a ton of toppings! Save the potato filling because it can be used in other recipes.

Once the toppings are ready put a thick layer of salsa into each potato skin followed by the corn, diced jalapeno and black beans. Potato skins are the best because they are so versatile. Add as many toppings as you like!

Place the filled skins on a parchment lined baking sheet, drizzle with olive oil and bake at 375F for another 15 minutes or until everything is cooked and crispy.