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Mexican Potato Skins Recipe

Mexican Potato Skins Recipe
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4.8 from 5 reviews

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

Units 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

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Bake the potatoes: Scrub the potatoes clean, pierce with a fork, and bake for 45–50 minutes until tender.
  3. Prepare the skins: Slice each potato in half, scoop out the centers, leaving a thin layer on the skin.
  4. Crisp the skins: Brush with olive oil, sprinkle with salt, and bake cut side up for 10 minutes at 450°F (232°C).
  5. Make the filling: Mix beans, corn, jalapeño, cumin, chili powder, and half the cheese.
  6. Fill the skins: Spoon mixture into skins, top with remaining cheese, and bake for 10–12 minutes.
  7. 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.

Nutrition

Find it online: https://easy-tapas-recipes.com/mexican-potato-skins-recipe/