South-Western Potato skins (Vegetarian)

Hello! This is a typical fatty recipe from the Western Coast of America, the prime ingredient being Beef & Beans. However, we have turned it into a vegetarian marvel which I assume, tastes as good. (The picture isn't very appealing, nonetheless, the dish was savory)

serves 6-7 people

Ingredients:

8 medium/large potatoes 

1/2 cup canned sweet corn 

2 medium onions finely chopped 

1 medium tomato finely chopped 

1 green bell-pepper finely chopped

5 cloves of garlic finely chopped

Olive oil (organic if available) 

1 cup Cheddar cheese (optional: parmesan)

(chili powder, oregano, parsley, salt, pepper, paprika and cumin powder to taste)

Potato skins:

Take 8 large Potatoes and using a fork, pierce them several times. Grease them with olive oil, and put them on the oven plate. Allow them to roast for about 1 hour. (Take additional 10 minutes if the crust isn't very crispy)

After 1 hour take them out of the oven and allow them to cool for about 20 minutes. Cut them into huge sections/chunks. Make sure that the skin doesn't peel off in the process. After they're cut into sections (width depending upon one's liking, I'd cut most of them into four fat pieces or into half for a bigger piece), scoop the insides carefully and do not leave the skins too thin or fragile. Leave enough potato to hold the filling. 

After they're cut and scooped, put them in the oven and bake the sides with the skin for 8-10 minutes. Invert the potato and bake the scooped sides for 5-7 minutes more. Remove from the oven and set aside.

For the Vegetable filling:

In a non-stick pan, heat 4 tbsp of olive oil and add garlic and chopped onions to the same. sauté the onions and garlic till translucent. Add the tomatoes later and saute for another 3-4 minutes. add the 1/2 cup of tinned sweet corn and add the chili powder, cumin powder, dried parsley, (thyme for a more exotic taste), paprika, oregano and pepper. 

Later, stuff the potato skins with vegetable filling, garnishing with the right amount of cheese, baking it for 10 minutes more and serve hot with a dip (preferably Sriracha's hot fiery sauce) of your choice. 

Note: (The original recipe includes black beans also. Considering one would want to use this as a starter and not the main-course, not using beans is the trick.)

Happy feasting! :)