1.5 cups corn I had a can of Mexican corn-the kind with red and green peppers in it.
1 tsp. chili powder nope, cayenne is the same right? I kid. I did use it though
1 tsp. cumin I didn’t measure of course
1/2 tsp. oregano more like a half hearted dash
1 Tbsp. canola oil EVOO
1 can black beans, drained and rinsed I actually had this one
cilantro, to taste yeah no
1 oz. cream cheese 2 Laughing Cow wedges “cream cheese” flavor
1/4 cup sour cream nada
1 to 3 chipotles in adobo, finely minced nope, I did use several hearty glugs of Tapatio hot sauce
1/2 cup shredded cheese I don’t remember what kind it was. I threw the wrapper away long ago, it was orange tho!
Sadly, this is how most of my recipe following goes when I’m cooking. When I bake I’m much more diligent because baking is a science. Cooking is an art, and art is all about how you interpret it. Right? I can tell you that The Hubs wishes I was more of a scientist and less of an artist when it comes to dinner time. I say, PSHAW to that. What I made turned out quite good.
|I think I need to work on my food styling…|
2 sweet potatoes
1 small can of Mexican style corn
1/2-1tsp cayenne (i did this to taste)
1 tsp of cumin
1/2 tsp of oregano
1/2 of a vidalia onion diced
1 Tbs olive oil
1 can black beans rinsed
2 Laughing Cow “cream cheese” wedges
1 Tbs Tapatio or your favorite hot sauce
1/2 cup shredded cheese of your choice
Bake the potatoes at 350 until they are fork tender, mine took 50 minutes. Set them aside to cool.
Add the olive oil to your skillet and heat over medium high heat. Throw in the can of corn and diced onions. Saute until corn is slightly browned and onions are tender crisp. This took about 7 minutes for me.
Transfer those to a bowl to cool. Add your spices and black beans.
When your potatoes are cool enough to handle, cut them in half and scoop out the flesh and put it in a large bowl. I left a little bit in each skin to add stability. There is nothing worse than a flaccid potato skin. Wow, that was dirty.
To your potato flesh add the cream cheese wedges and Tapatio. Mash well with a potato masher. Then add your shredded cheese reserving a little for sprinklage and give it a quick stir. I didn’t add the cheese before the mash because I wanted it to stand out a little in the mixture. Next add the corn/bean mix to the potato/cheese mix. Refill your potato skins with the mixture and sprinkle a little shredded cheese on top. Pop them under the broiler for a few minutes to melt the cheese. Enjoy!