Vegetarian Southwestern Potato Skins

By Soup Loving Nicole

5.0 / 5

10min

1h 10min

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2 large russet potatoes
2 teaspoons olive oil divided
1 teaspoon salt
1 (15 ounce) can black beans rinsed and drained
½ cup frozen corn thawed
¼ cup picante sauce
1 small jalapeno pepper seeded and minced
1 tablespoon minced red onion
1 teaspoon lime juice
½ teaspoon ground cumin
½ cup shredded Cheddar cheese