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.
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 20 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 115 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
TEX-MEX POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
MEXICAN POTATO BITES
These Mexican Potato Bites are great for a meal or party.
Provided by Kathy Sills @tootiefruity
Categories Vegetable Appetizers
Number Of Ingredients 9
Steps:
- preheat oven to 350.
- Add about 2 tablespoons of LaFina Chili Lime Seasoning to a bowl.
- Add 1/2 teaspoon of salt to the bowl.
- Add 1/2 teaspoon pepper to he bowl. Mix seasonings to combine.
- Toss potatoes in Olive Oil.
- Roll each potatoes in seasoning mixture and place on a cookie sheet.
- Bake potatoes thirty minutes or until done. Allow potatoes to cool.
- Cut each potato in half.
- Scoop out the inside of potatoes into a food processor, Be careful not to over scoop!
- Cook the bacon!
- Add the diced scallion to the food processor.
- Add the cheese to the food processor.
- Add 1 teaspoon of LaFina Chili Lime Seasoning to food processor.
- Add 1/2 teaspoon of salt to food processor.
- Add 1/2 teaspoon pepper to food processor.
- Add the Cilantro to food processor.
- Pulse mixture until smooth.
- Add potato mixture to a bowl.
- Add the dice tomatoes to the potato mixture.
- Crumble the bacon and add to the potato mixture, mix well.
- Chill the potato mixture for thirty minutes.
- Divided the mixture into the potato skins, Place back in oven for 5 minutes ENJOY!
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