So, this is the story of a dinner that took about 3 different turns before reaching the plate.
It started as loaded baked potatoes.
That turned in to twice baked potatoes
Which in turn became me getting frustrated in the kitchen and turning the idea of the meal over to the hubs for dinner.
And that soon became Nacho Potato Skins.
And that turned in to dinner being devoured - what a fun, tasty, easy meal in the end!
Great for dinner or even munchies to put out at party - total hit, all around - and I loved it even more because I relinquished control over to the hubs for a change in the kitchen.
Nacho Potato Skins
small white potatoes, scrubbed clean, poke holes, and microwave until tender 5-8 minutes.
Once cool, remove from microwave and cut in half. Scoop out the centers of the potatoes and place in a container for another meal (I used the leftover potato innards for our favorite Potato and Tuna Cakes - taken from this recipe here)
Coat the potatoes with oil and bake in the oven on 400 until crispy brown.
In the meantime, heat up a can of Trader Joe's Cuban Black Beans on the stove. When the potatoes are done, stuff with the black beans, avocado, cheese, salsa, sour cream - whatever you like.