Potato skins with black bean and smokey pepper sauce

This week for plantbased challenge I have chosen potatoes.

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Many years ago there was a popular appetizer that would be served in restaurants and pubs. They would almost always be loaded with cheddar and bacon. These were potato skins. Perhaps they still exist but I haven't seen them on a menu in years.

I am doing a plantbased version that is kind of Mexican inspired. I have decided to skip the vegan cheese altogether. This can be filled with anything for a fun appetizer.

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I happened to have a melon baller which I have never used for melons. In fact I don't know why I got it. In the past I've used teaspoons to carve these potato halves.

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After scooping out as much as possible without going right through, you can put them in the oven which is the easiest thing. I don't have a bottom element so I started with blanching them in boiling water. Test the potatoes with a fork to make sure that they don't cook completely. When it's a little tender around four or five minutes remove from the heat and cool off.

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I fried them in hot oil so that they would become crispy. If I had a bottom oven element, I would have brushed with oil and baked them on high heat.

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When they get golden remove them from the hot oil.

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Black bean filling
2 cups cooked black beans
1 chopped onion
4 cloves minced garlic
1 teaspoon toasted cumin
1 teaspoon toasted coriander
chopped fresh coriander
1 cup vegetable broth
Tomatoes (I used a small bottle of pasata)
Salt, oregano and chili powder

Originally I wasn't going to add tomatoes but at the last minute I threw in the tomato pasata.

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Cook the onion and garlic, then add the spices. Add the beans and liquids.

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This would be like refried beans but I am not calling them that because they are not refried. They were blended to resemble refried beans.

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After filling the fried skins with the beans I put them under the broiler in the oven which is still functioning. The non plantbased ones would have cheese in them being grilled but I did this anyway with the bean filling.

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Smoky pepper sauce
6 or 7 Guajillo chilies
Handful of small szechuan peppers
2 Onions
1/2 cup cider vinegar (or any vinegar)
1 cup olive oil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon of garlic powder
1 teaspoon paprika
Juice of a lime
Salt to taste ( I added around 3 tablespoons)
2 tablespoons agave nectar

This makes quite a bit of sauce which can be added to other sauces like mayo or soups tomato etc.

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Take out the seeds from the guajillos, then boil the peppers in hot water then keep in the water until they're soft.

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The onions and peppers will be blended so it doesn't matter how you chop them.

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Brown the onions in a hot pan of oil until they are caramelized. You can deglaze with wine vinegar or wine or any vinegar. Just a splash at the end.

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Blend the peppers and onions and liquids until smooth.

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The amounts that I have given are approximate. I add a little of this and that until I get the taste that I want.

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I garnished with green onions and sesame seeds.

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I have also added some pomegranate seeds. They were a decent price for a change. They range any where between 8 dollars a piece to 2 dollars. When they go down in price I take advantage.

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This is nice with some lettuce and a squeeze of lime. The possibilities are endless with potato skins. The scooped out potato can be saved in water until you cook it. I made soup with it. This is completely gluten free if that is a preference for someone.

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Thanks for dropping by!

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