Description
These Mexican Potato Skins are a delicious twist on traditional loaded potato skins, featuring a flavorful mix of black beans, corn, tomatoes, and cheese, topped with creamy sour cream and spicy jalapeños. 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 black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1 teaspoon taco seasoning
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 jalapeño (sliced, 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 on the oven rack for 45-50 minutes until tender. Let cool, then slice in half and scoop out flesh, leaving a shell.
- Prepare the skins: Brush skins with olive oil, sprinkle with salt, and bake to crisp.
- Make the filling: Combine black beans, corn, tomatoes, green onions, and taco seasoning in a bowl.
- Fill the skins: Fill each skin with the mixture and top with cheese.
- Bake again: Bake for 10-12 minutes until cheese is melted.
- Final touches: Top with sour cream, cilantro, and jalapeño slices. Serve warm.
Notes
- For extra flavor, mix the scooped-out potato with sour cream and taco seasoning for the filling.
- Add cooked chorizo or seasoned ground beef for a heartier option.
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: 6g
- Cholesterol: 15mg
