Mexican Potato Skins Recipe
These Mexican Potato Skins are as tasty as they are gorgeous. Crispy-skinned, with a seasoned beef filling and loaded with yummy toppings.
Servings: 12 people
Ingredients
- 3 lbs. baby Yukon potatoes about 12
- 3 tbsp unsalted butter melted
- Course sea salt
- ⅓ cup cooked beef crumbles use cooked ground beef or homemade taco meat
- 1 cup shredded cheddar cheese
- ¼ cup black olives finely diced
- 1 Roma tomato finely diced
- ¼ 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.3 lbs. baby Yukon potatoes
- 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.3 tbsp unsalted butter, Course 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 beef crumbles or taco meat and top with a sprinkle of shredded cheese. Broil for another 4-5 minutes, or until the cheese is melted and beginning to turn golden brown.⅓ cup cooked beef crumbles, 1 cup shredded cheddar cheese
- Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired. Serve warm.¼ cup black olives, 1 Roma tomato, ¼ cup green onions, sour cream and salsa for topping
Notes
- 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
Serving: 1potato | Calories: 171kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 528mg | Fiber: 3g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 1mg