These Mexican Potato Skins are as tasty as they are gorgeous! Crispy skinned with a seasoned beef filling, they make for the perfect snack, sharing platter or game day appetizer!
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Mexican Stuffed Potato Skins
These Mexican Potato Skins are baked to crispy skinned perfection then loaded with a whole host of Mexican inspired goodies, including seasoned beef and vibrant veggies. Meet your new favorite game day appetizers!
Looking for more appetizers? Why not also try my Crab Rangoon Dip and my Oven Baked Chicken Parmesan Sliders!
Why you’ll love this Mexican Potato Skins recipe:
- Loaded with flavor: Each crispy tinged potato skin is packed with seasoned taco meat, tomatoes, olives, cheese and more!
- Great for parties: So simple to whip up! You can easily roll out a big batch of these on game day, movie night.
- Baked not fried: These potato skins are baked, using less oil and keeping them less greasy.
How to make Mexican Potato Skins
You can jump to the recipe card for full ingredients & instructions!
- Bake the potatoes for 35-45 mins.
- Scoop out the insides of the potatoes.
- Broil the potatoes skin side up for 6 mins.
- Fill your potatoes with taco meat and cheese then broil for another 5 mins.
- Top your potatoes with diced tomatoes, onions and olives.
The key to crispy potato skins
There’s nothing more glorious than biting into a perfectly crisp potato skin! To do this, be sure to brush on some melted butter to each potato skin before broiling. You could also use olive oil
Can I make these ahead of time?
Mexican Potato Skins are best served warm. If you want to get ahead of the game, you can bake the potatoes as directed and freeze them before adding your filling.
That way you can make a big batch then you just need to fill and bake until cooked through.
Storing leftovers
These potato skins can last up to 5 days in the fridge. Make sure the potato skins are fully cooled before placing them in the refrigerator.
Tips!
- Use a preheated oven and a preheated broiler.
- Keep the inside of the potato and use it for potato mash or potato pancakes.
- Mix things up and play around with your favorite toppings. Add a dollop of sour cream and salsa if desired. Or drizzle or dip in taco sauce!
- To make vegetarian omit the taco meat.
More Appetizer Recipes we Love
- Cheeseburger Sliders Recipe
- Chicken Enchilada Dip
- Sheet Pan Party Meatballs
- Easy Chilaquiles
- Pepper Jelly Chicken Wings
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Mexican Potato Skins Recipe
Ingredients
- 3 pounds baby Yukon potatoes about 12
- 3 Tablespoons unsalted butter melted
- Course sea salt
- 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 for topping optional
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Scrub potatoes and dry thoroughly. Pierce all sides of each potato with a fork.
- Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
- Allow the potatoes to cool on a wire rack for about 15 minutes, or until cool enough to handle.
- Preheat broiler to 500° F or high.
- Cut each potato in half and scoop out the middle, leaving a bit of potato in each skin. Save the potato fillings to use in another dish.
- Using a basting brush, brush both sides of the potatoes with melted butter and sprinkle generously with sea salt.
- Place potatoes skin side up on prepared baking sheet on the middle oven rack. Broil for 6-7 minutes or until butter starts to bubble and skins become crispy. Be sure to keep an eye on them so they don’t burn!
- Fill each potato skin with a small spoonful of taco meat and top with a sprinkle of shredded cheese. Broil another 4-5 minutes, or until cheese is melted and beginning to turn golden brown.
- Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired.
- Serve warm.
Becky’s Tips
- Use a preheated oven and a preheated broiler.
- Keep the inside of the potato and use it for potato mash or potato pancakes.
- Mix things up and play around with your favorite toppings. Add a dollop with sour cream and salsa if desired.
- To make vegetarian omit the taco meat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Cooked beef crumbles? Is that something store bought? What brand? If not, how are you seasoning the beef? Otherwise this looks very good (and cute!!)!
You can get it at the store or just cook up some ground beef :)