Idaho® Potato Bowls with Avocado and Black Beans | Idaho Potato Commission
Preheat oven to 400ºF. Scrub potatoes and then slice in half horizontally. Using a rounded spoon tip, a round measuring spoon or a melon baller, scoop out the center of the potato - creating a bowl....
Ingredients
- 10 small gold or red Idaho® potatoes
- Salt
- about 2 tablespoons oil (we like avocado oil)
- black bean salsa - recipe below (or your favorite store-bought brand)
- diced avocado
- chopped cilantro
- lime slices for squeezing, if desired
- ½ can black beans, drained and rinsed
- 2 large heirloom tomatoes, diced
- ¼ cup diced onion
- ¼ cup chopped scallions (optional... but we love them!)
- ¼ - ⅓ cup chopped cilantro
- 1 tablespoon minced jalapeño (more or less based on spiciness of pepper)
- 1 clove garlic, minced
- 1½ tablespoons fresh lime juice (more or less as desired)
- Salt to taste
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