Tex Mex Stuffed Potato Skins Recipes

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TEX MEX STUFFED POTATO SKINS



Tex Mex Stuffed Potato Skins image

Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)
1 cup shredded cheese

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.

Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4

TEX-MEX STUFFED POTATOES



Tex-Mex Stuffed Potatoes image

This is such a great lunch or entrée stand alone meal. You can add a salad and you're done.

Provided by Daily Inspiration S @DailyInspiration

Categories     Beef

Number Of Ingredients 6

4 large baking potatoes
3/4 pound(s) ground beef
1/2 cup(s) onion, chopped
1 cup(s) thick/chunky salsa
1 can(s) 11-oz. can mexicorn (corn, red and green peppers), undrained
4 ounce(s) cheddar cheese, shredded

Steps:

  • Bake potatoes at 400 degrees for 1 hour or until tender.
  • In a large skillet over medium-high heat, brown ground beef until cooked through and add onion - cook an additional 5 minutes. Drain well.
  • Stir in salsa and corn; cook until heated through - stir occasionally.
  • To serve, split potatoes lengthwise and a smaller cut horizontally to allow potato to open fully. Top with beef mixture and sprinkle with cheddar cheese.

TEX-MEX POTATO SKINS



Tex-Mex Potato Skins image

Make and share this Tex-Mex Potato Skins recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 1h27m

Yield 16 appetizers

Number Of Ingredients 7

8 medium baking potatoes, baked and cooled slightly
6 ounces bulk chorizo sausage or 6 ounces Italian sausage
2/3 cup salsa
1 cup nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)

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.

STUFFED POTATO SKINS



Stuffed Potato Skins image

"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 7

6 medium baking potatoes (6 ounces each)
1 tablespoon butter, melted
1 teaspoon hot pepper sauce, divided
1 cup thinly sliced green onions
1 large sweet red pepper, finely chopped
1/2 cup fresh broccoli florets, finely chopped
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange

TEX-MEX POTATO SKINS



Tex-Mex Potato Skins image

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.)

STUFFED POTATO SKINS



Stuffed Potato Skins image

Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!

Provided by iewe7726

Categories     Potato

Time 1h20m

Yield 20 skins

Number Of Ingredients 7

20 small new potatoes
1 tablespoon extra virgin olive oil
1 cup extra-sharp cheddar cheese, shredded
1 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon pepper
paprika, for garnish

Steps:

  • Preheat the oven to 400°F
  • Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
  • Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
  • Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.

Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3

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