Protein Packed Potato Skins

By bweber

Ingredients

• 4 medium baking potatoes
• Cooking spray
• 1 cup Old El Paso™ refried beans (from 16-oz can)
• 1 cup shredded Cheddar cheese (4 oz)
• 1 cup sour cream
• 3 medium green onions, thinly sliced

Preparation

Step 1

Heat oven to 425°F. Pierce potatoes with fork. Bake about 1 hour or until tender. Cool 30 minutes.

Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use.) Place potato shells, skin sides down, on cookie sheet. Spray potato shells with cooking spray. Divide beans among potato skins; sprinkle with cheese.

Bake about 10 minutes or until cheese is melted.

Serve potato skins with sour cream. Sprinkle with green onions.