Burrito Bowl Loaded Potato Skins

 

Whew what a weekend!! Did everyone survive the winter weather?? We certainly didn’t get hit as hard as DC, Baltimore, or Philly, but North Carolina definitely saw more snow and ice in those 2 days than we have since, well, last year’s snow storm!

This year, thank goodness, the power stayed on throughout the whole storm (cue angels singing) and we stayed warm and cozy in our little apartment, watching the snow fall while cooking up (another) storm. Sorry, I had to 😉 But anyways, I have some seriously delicious healthy eats coming your way over the next few weeks! All thanks to you, snow.

The first of these delicious eats… some FOOTBALL FOOD!!! Now that the playoffs are over, it’s time to get ready for the big game and, boy, do I have the perfect appetizer for you!

 

Burrito Bowl Loaded Potato Skins // pumpkin & peanut butter

 

So it’s no secret that I LOVE potatoes. Mashed potatoes, curly fries, hash browns, breakfast potatoes, I’m down. But one form of potato I could never get on board with were loaded potato skins (I know, shocker). Cheese, bacon, sour cream— I’m sure they’re all tasty for lots of people, but they just never quite fit into my eating style, as I’m sure you’re aware. So let’s put a spin on these skins and stuff them instead with…. a burrito bowl!! Yes yes! Who doesn’t love a good burrito bowl??? Yeah, I know, no one.

So I threw together some of my favorite burrito bowl ingredients: quinoa, black beans, onions, zucchini, tomatoes, cilantro, and, oh course, guacamole. Once they were in full form, I stuffed as much as I could possibly fit into these crispy, tender potato skins and topped them with that luscious guac and fresh green onion. Ahhhh! I could eat these ALL. GAME. LONG.

 

Burrito Bowl Loaded Potato Skins // pumpkin & peanut butter

 

One of the best parts of this recipe is the leftovers! Since you scoop most of the potato out of the skins anyways, I just set that aside and whipped up some mashed potatoes for the next day’s dinner. That was easy!

Also, the burrito bowl filling recipe makes a bit more than you’ll need to stuff the potatoes, so you’ll most likely have leftovers of that as well. Aka lunch for tomorrow! Its like you’re Sunday meal prepping AND making appetizers for the Super Bowl all in one punch. Anything to make life a little easier, ya’ll.

Have you already started planning out your Super Bowl menu?? I’m throwing together a plant-based game day round up, so comment with your favorite recipes for me to share!!

 

Burrito Bowl Loaded Potato Skins // pumpkin & peanut butter

 

Burrito Bowl Loaded Potato Skins

Serves 12 potato skins
Cook time 1 hour, 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Snack

Ingredients

  • 6 medium russet potatoes
  • 1/2 cup quinoa, dry
  • 1 cup water
  • 1 cup canned black beans, drained and rinsed (or cooked)
  • 1 tablespoon olive oil
  • 1 Medium yellow onion, diced
  • 1 Medium zucchini, diced
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup tomatoes, diced
  • juice of half a lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes (optional)
  • salt and pepper
  • 2 tablespoons olive oil (for brushing on potatoes)
  • toppings: guacamole, sliced green onion

Directions

Step 1
Preheat the oven to 400 degrees F. Pierce potatoes with a knife or fork a few times, then place on a baking sheet and bake for one hour. Remove when the potatoes are tender and cool for 15 minutes.
Step 2
Boil 1 cup of water with 1/2 cup of dry quinoa on the stove, then turn down to low heat and cover. Cook for 15-20 minutes, or until all the water is absorbed and the quinoa is cooked. Remove from heat when done.
Step 3
While the quinoa is cooking, drizzle 1 tablespoon of olive oil into a pan and add in the diced yellow onion. Sauté until translucent, then add in diced zucchini with a pinch of salt and pepper. Cook until zucchini is tender. Add the onions and zucchini into the quinoa, along with black beans, chili powder, red chili flakes, lime juice, cilantro leaves, tomatoes, and salt and pepper. Stir to combine all ingredients.
Step 4
Once the potatoes are cooled, slice then in half and scoop out 70% of the inside of the potato. I leave about 1/4'' border of potato on the edges, but make the middle area as hollow as possible. Turn the potatoes over on the baking sheet and brush the skins with olive oil, salt and pepper. Broil them skin side up for 2-3 minutes, or until crispy.
Step 5
Take the potato skins out of the oven and stuff them with the quinoa black bean mixture. Bake for an additional 2-3 minutes, then top with guacamole and green onions.

Burrito Bowl Loaded Potato Skins {vegan, gluten free} // pumpkin & peanut butter

 

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

    • You and me both girl! So are you flying here for the super bowl or am I coming to the ‘burgh?!?! hehe

    • Thanks Jennie! My husband LOVES them— I totally think yours will too 🙂

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