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mexican potato skins on large plate

Mexican Potato Skins Recipe

Course: Appetizer
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 171kcal
These Mexican Potato Skins are as tasty as they are gorgeous! Crispy skinned with a seasoned beef filling and loaded with yummy toppings.
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  • 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


  • 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.


  • 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.


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