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Mexican Potato Skins Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1hour
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Description

Satisfy your taste buds with these crispy Mexican Potato Skins loaded with taco-seasoned beef, gooey cheddar cheese, and fresh toppings like olives, tomatoes, and green onions. Perfect as a party appetizer or game-day snack, these potato skins are easy to make and bursting with bold flavors. Pair them with sour cream and salsa for the ultimate indulgent bite.

Ingredients

Units Scale

For the Potatoes

  • 3 pounds baby Yukon potatoes (about 12)
  • 3 tablespoons unsalted butter, melted
  • Coarse sea salt

For the Toppings

  • 1/3 cup cooked beef crumbles
  • 1 cup shredded cheddar cheese
  • 1/4 cup black olives, finely diced
  • 1 Roma tomato, finely diced
  • 1/4 cup green onions, sliced (including green tops)
  • Sour cream and salsa (optional)

Instructions

  1. Prepare the Potatoes
    Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Clean the Yukon potatoes thoroughly and pierce all sides of each potato with a fork to release steam while baking.
  2. Bake the Potatoes
    Place the potatoes directly on the middle oven rack and bake for 35-45 minutes until tender. Use a knife to test if the middle is cooked through. Once done, let the potatoes cool on a wire rack for about 15 minutes or until they are cool enough to handle.
  3. Preheat the Broiler
    Set your broiler to 500°F (260°C) or to the “high” setting to crisp up the potato skins.
  4. Prepare the Potato Skins
    Slice each potato in half lengthwise. Scoop out the middle of each potato half, leaving a thin layer of potato close to the skin to provide structure. Save the scooped-out potato for another recipe, like mashed potatoes.
  5. Butter and Crisp the Skins
    Brush both sides of each potato skin with melted butter using a basting brush, then sprinkle generously with sea salt. Place the skins cut-side down on the prepared baking sheet and broil for 6-7 minutes. Watch closely to ensure the skins become golden and crispy but do not burn.
  6. Add the Fillings
    Fill each potato skin with a small spoonful of taco-seasoned meat and top with shredded cheddar cheese. Return them to the broiler for another 4-5 minutes until the cheese is melted and slightly golden.
  7. Garnish and Serve
    Add black olives, diced Roma tomato, and sliced green onions on top. Optionally, dollop with sour cream and salsa. Serve warm and enjoy!

Notes

  • Preheat the oven and broiler to ensure a consistent cooking temperature for crisp skins.
  • Don’t discard the inside of the potatoes; they can be repurposed for mashed potatoes or potato pancakes.
  • For a vegetarian-friendly version, simply omit the taco meat.
  • Feel free to customize the toppings based on your preferences or what you have on hand. Try guacamole, jalapeños, or pico de gallo for more variation.

Nutrition

  • Serving Size: 1 potato skin
  • Calories: 125
  • Sugar: 1g
  • Sodium: 185mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/mexican-potato-skins-recipe/