Description
These Mexican Potato Skins are a delicious twist on classic loaded potato skins, featuring a flavorful mix of black beans, corn, and cheese topped with jalapeños and a dollop of sour cream. Perfect for parties or as a fun appetizer.
Ingredients
Scale
Potato Skins:
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling:
- 1 cup canned black beans (drained and rinsed)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 small jalapeño (seeded and finely chopped)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup chopped green onions
Serving:
- 1/4 cup sour cream
- 1/4 cup salsa or pico de gallo
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the potatoes: Scrub the potatoes clean, pierce with a fork, and bake for 45–50 minutes until tender.
- Prepare the skins: Slice each potato in half, scoop out the centers, leaving a thin layer on the skin.
- Crisp the skins: Brush with olive oil, sprinkle with salt, and bake cut side up for 10 minutes at 450°F (232°C).
- Make the filling: Mix beans, corn, jalapeño, cumin, chili powder, and half the cheese.
- Fill the skins: Spoon mixture into skins, top with remaining cheese, and bake for 10–12 minutes.
- Serve: Top with sour cream, salsa, green onions, and cilantro. Serve warm.
Notes
- To save time, bake the potatoes ahead and refrigerate.
- For a meaty version, add cooked taco-seasoned ground beef or chorizo to the filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 potato skin
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
