Ingredients:
- 4 large russet potatoes (about 900 g)
- 1 tbsp olive oil (15 ml), for the skins
- 1/2 tsp fine sea salt, for the skins
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil (15 ml)
- 80 g finely diced yellow onion (about 1/2 small onion)
- 2 cloves garlic (6 g), minced
- 170 g cooked black beans, rinsed and drained (about one 15 oz can)
- 2.3 g smoked paprika (1 tsp)
- 1.2 g ground cumin (1/2 tsp)
- 1/4 tsp fine sea salt (1.5 g)
- 2 tbsp water (30 ml)
- 110 g shredded vegan cheddar-style cheese
- 20 g green onions, thinly sliced (2 green onions)
- 120 g plant-based sour cream, for serving
Instructions:
- Preheat the oven to 425°F (220°C). Scrub the potatoes, dry them well, and prick each one 6 to 8 times with a fork. Bake directly on the oven rack for 50 to 60 minutes, until a knife slides into the center with no resistance. Cool for 10 minutes, until comfortable to handle.
- Cut each potato in half lengthwise. Scoop out the flesh, leaving a shell about 1/4 inch (6 mm) thick. Reserve the flesh for another use.
- Brush the shells with 1 tbsp (15 ml) of the olive oil. Season with 1/2 tsp salt and the pepper. Place them skin-side down on a rimmed baking sheet. Bake at 425°F (220°C) for 10 minutes, until the edges are golden and crisp.
- While the shells crisp, heat the remaining 1 tbsp (15 ml) olive oil in a 10-inch skillet over medium heat. Cook the onion for 4 to 5 minutes, until translucent. Add the garlic and stir for about 30 seconds, until fragrant. Stir in the beans, smoked paprika, cumin, 1/4 tsp salt, and water. Mash the beans lightly with a fork and cook for 3 to 4 minutes, until thick and spreadable.
- Turn the crisped shells cup-side up. Spoon in the black bean filling and top each with shredded vegan cheese.
- Bake at 425°F (220°C) for 8 to 10 minutes, until the cheese is bubbling and melted and the shell edges are deep golden.
- Scatter the sliced green onions over the top. Serve immediately with the plant-based sour cream on the side.