Potato Skins Tex Mex Recipes

TEX-MEX POTATO SKINS

Steps:

• Preheat oven to 425 degrees F.
• Cut baked potatoes in half lengthwise.
• Scoop out cooked potato, leaving 1/4-inch shell.
• Place potato shells on an ungreased baking sheet.
• In a skillet, brown sausage; drain of all fat.
• Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
• Spoon sausage mixture into shells, and top with nacho cheese sauce.
• Bake 10-15 minutes or until heated through.
• Serve topped with sour cream, some green onions, and a few ripe olives, if desired.

TEX-MEX POTATO SKINS

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.)

TEX MEX STUFFED POTATO SKINS

Steps:

• Preheat oven to 400°F.
• Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
• Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
• Puree salsa and beans in a blender with cumin and chipotle pepper.
• Place skins on a parchment or silicone pad.
• Fill with bean mixture, top with onion mixture, then with cheese.
• Bake for 15-20 minutes till bubbly and browned.