I have been waiting to make this last because the recipe seemed to to be difficult. It does have many steps but the end result is worth it.
These freeze beautifully. First freeze individually, including the sour cream, on a cookie sheet. When frozen wrap each in plastic wrap and then put in a large freezer bag. To enjoy just take what you need out and allow to thaw. Remove sour cream and heat the potato and bean mixture together. Then top with the sour cream. So yummy.
Ancho Chili Black Bean Potato Skins with Cilantro Lime Tofu Sour Cream
1/2 lb tofu crumbled (I used smoked firm tofu)
2 limes zest and juice
1 t rice vinegar
1/4 C virgin olive oil
2 scallions sliced thinly
pinch of salt
2 small jalapeno peppers sliced very thin and place in 1/3 C hot water (save this water)
1 small onion diced
1/4 C fresh cilantro chopped
2 T olive oil
2 C black beans
1 t dried coriander
4 small Russet potatoes
2 T tomato paste
pinch of salt
Cilantro Tofu Sour Cream
Place the tofu, oil, lime juice and zest, vinegar and salt in a blender. Blend on high for 60 seconds until smooth.
Chill for 1 hour before serving.
Saute minced onion and cilantro leaves in 2 T olive oil for about 3 minutes until translucent.
Add sliced jalapeno peppers, coriander and tomato paste to the sauted onions for another 3 minutes.
Add beans and water from soaked peppers to this mixture until the sauce thickens. Add a little salt.
Preheat oven to 350 degrees F.
Wash potatoes and put in a large pot. Cover with water and bring to boil. After water comes to a boil only allow to cook for 5 minutes.
Drain potatoes and add very cold water to potatoes. Let sit until cool
Cut each potato in half lengthwise and carefully remove the centers (uncooked part) with a melon baller or sharp spoon. Leave at least 1/4" of the potato next to the skin.
Drizzle olive oil on the tops and centers of the potatoes, season with salt and pepper and bake for about 15 minutes until golden and thoroughly cooked.
Once baked fill each hollowed potato with 1/4 C of hot bean mixture. Top with a generous tablespoon of Cilantro Tofu Sour Cream and some sliced scallions.
Ancho Chili Black Bean Potato Skins w/cilantro lime tofu sour cream (14:35 - 26:46)