6 small russet potatoes
Olive oil, for brushing
Salt and pepper
For the pomegranate salsa:
1/2 cup pomegranate arils
Juice of 1/2 a lime
2 tablespoons chopped white onion
1 small clove garlic, minced
1 teaspoon chopped cilantro
Chopped jalapeño, to taste
Salt, to taste
For the black bean filling:
1/2 teaspoon olive oil
1/2 small onion, chopped (whatever color you like)
1 small green bell pepper, chopped
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
For the avocado base:
1 extra large avocado, or two small avocados
Juice of 1/2 a lime
Begin by preparing the potato skins. Place the potatoes in a large pot and cover with cold water. Place over high heat and boil the potatoes until they’re fork tender, but still have a bit of firmness in the middle, about 20 minutes. Drain the potatoes and let them cool.
While potatoes are boiling, prepare the pomegranate salsa. Place all ingredients into a small bowl and stir until combined. Refrigerate until needed.
Preheat the oven to 400°F. Once the potatoes have cooled, cut them in half, lengthwise, and then use a spoon to scoop out the insides until you have a border that is about 1/4 inch thick (see above for suggestions on how to use the scooped out potato). Place the potato skins on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Bake the potato skins until golden brown, about 30 minutes.
While potato skins are baking, prepare the black bean filling. Heat a large pan over medium heat and add 1/2 teaspoon olive oil. When the oil is hot, add onion and sauté the for 1 minute. Add the green pepper. Cook the onion and pepper until tender, 3-5 minutes. Next, add the black beans, cumin, paprika, granulated garlic, salt and pepper.
Mix ingredients together and cook for another 3 minutes just to warm the beans through.
Cut the avocado in half, remove the pit, scoop out the fruit and place it in a small bowl. Add lime juice and a pinch of salt, and mash until creamy.
Assemble potato skins by spreading a small spoonful of avocado into the bottom of each potato skin and then topping them with a spoonful of the bean mixture and pomegranate salsa. These are best when served immediately.