Description
This Mexican Potato Skins recipe features crispy baked russet potato shells loaded with a zesty blend of black beans, corn, diced tomatoes, and taco seasoning, topped with melted cheddar cheese and fresh garnishes like sour cream, cilantro, and optional jalapeños. Perfect as a flavorful vegetarian appetizer or Tex-Mex snack for game day or casual gatherings.
Ingredients
Scale
Potatoes
- 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
Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced (optional)
Instructions
- Preheat and bake potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce each one several times with a fork to allow steam to escape. Place them directly on the oven rack and bake for 45 to 50 minutes until they are tender when pierced with a knife.
- Prepare potato skins: Remove the potatoes from the oven and let them cool slightly so they can be handled safely. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch thick shell to maintain structure.
- Season and crisp skins: Brush the inside and outside of each potato skin with olive oil and sprinkle with salt. Arrange them cut-side up on a baking sheet and bake for another 10 minutes to crisp up the skins.
- Mix the filling: In a mixing bowl, combine black beans, corn kernels, diced tomatoes, chopped green onions, and taco seasoning. Stir well to evenly distribute the flavors.
- Fill and add cheese: Spoon the bean and vegetable mixture evenly into each crisped potato skin. Sprinkle shredded cheddar or Mexican blend cheese generously on top.
- Bake filled skins: Return the baking sheet to the oven and bake the filled potato skins for 10 to 12 minutes until the cheese has melted and is bubbly.
- Add finishing touches and serve: Remove from the oven and top each potato skin with a dollop of sour cream, freshly chopped cilantro, and jalapeño slices if desired. Serve warm as a delicious appetizer.
Notes
- For extra flavor and texture, mash some of the scooped-out potato flesh with sour cream and taco seasoning, then stir it into the bean and corn filling.
- For a heartier dish, add cooked chorizo or seasoned ground beef to the filling mixture before baking.
- You can customize toppings by adding avocado, salsa, or a squeeze of lime for more zest.
