Veggie Loaded Baked Potato Skins (Tailgating- Year Six: Volume 6; September, 2015)

Prep time: 1 hour

Cook time: 1 hour
Ready in: 2 hours
Serves: 6- 10

Ingredients: 
4- 6 medium russet potatoes- scrubbed
Olive oil
2 tsp. chili powder
1 tsp. salt
1 tub guacamole
1/2 c. corn
1/2 c. cucumber- finely chopped
1/2 c. celery- finely chopped
1/4 c. red onion- finely chopped
1 jalapeño pepper- finely chopped
1 tsp. ground cumin
Salt, to taste
Pepper, to taste
1 can refried beans
Sour cream (for garnish)
1 jalapeño pepper- finely sliced (for garnish)

Directions:
- Preheat oven to 400
- Rub potatoes with olive oil and sprinkle with chili powder and salt
- Bake for one hour
- While baking, mix guacamole, veggies, and spices, until well-combine
- Set veggie mix aside
- When potatoes are done baking, let cool to room temperature
- Split cooled potatoes lengthwise and scoop out pulp leaving 1/4" layer around peel
- Spread refried beans evenly in potato skins
- Top each potato skin with veggie mix, splitting mix evenly between all potatoes
- Garnish with sour cream and sliced jalapeños