Mexican Potato Skins

Friday nights have become family movie night here. It’s a chance to hunker down after a busy week – usually with something on Disney+ and some fun eats.

Being meatless on Fridays for Lent has forced me to be a little more creative with our movie menus. This snacky-style dish is a great light option that’s also meatless.

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Ingredients

  • 6 large potatoes
  • 2 Tbsp. olive oil
  • Salt, to taste
  • Pepper, to taste
  • Chili powder, to taste
  • 1 can black beans
  • 1/2 small onion, minced
  • 1 large garlic clove, minced
  • 2 tsp. cumin
  • 1½ tsp. paprika
  • ½ tsp. cinnamon
  • ½ tsp. chili powder
  • 1 lime
  • ½ tsp. salt
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 cup cherry tomatoes, sliced
  • 1 small can sliced black olives
  • Sour cream

I like to think of these like tacos. What do you like on your tacos? That’s what you should top these off with! Definitely adjust the toppings to fit your family’s tastes.

Directions

  1. Preheat the oven to 350 degrees.
  2. Wash the potatoes, prick several times with a fork, and place them on a microwave-safe plate. Cover with a paper towel and microwave them for 5-10 minutes, until softened enough you can cut them. Let cool until you can handle them.
  3. Slice the potatoes in half and scoop out flesh leaving about a 1/8″ “crust”.
  4. Place on a baking sheet. Drizzle with olive oil and season with salt, pepper and chili powder. Bake for 20 minutes.
  5. While the potatoes bake, heat 2 Tbsp. olive oil in a pan. Add the onions and garlic and cook until soft. Stir in the cumin, paprika, cinnamon, and chili powder. Add in half of the black beans and smash with a fork. Stir in the remaining beans and a splash of water.
  6. Cook on low for a few minutes, until bubbly. Season with salt and lime juice.
  7. Remove potatoes from the oven and turn the temperature up to 400 degrees.
  8. Fill skins with black beans and top with cheese and olives.
  9. Return to the oven for 10 minutes, until the cheese is melted and everything is heated through.
  10. Remove from oven and top with tomato, avocado, and sour cream.

If you’re looking to make these ahead, you can make and assemble through step eight. Refrigerate and when ready to eat, pop in a 400 degree oven until heated through.

Make it a meal

Pair these with a salad for a nice light meal.

Want to make a full Mexican-themed munchie meal? Other great options to include are Baked Vegetable Tacos, Jalapeno Popper Dip, and Southwest Egg Rolls.

Recipe

Mexican Potato Skins

Mexican Potato Skins

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Vegetarian potato skins with a Mexican twist make a light meal or a fun snack!

Ingredients

For the potatoes:

  • 6 large potatoes
  • 2 Tbsp. olive oil
  • Salt, to taste
  • Pepper, to taste
  • Chili powder, to taste

For the filling:

  • 1 can black beans
  • 1/2 small onion, minced
  • 1 large garlic clove, minced
  • 2 tsp. cumin
  • 1½ tsp. paprika
  • ½ tsp. cinnamon
  • ½ tsp. chili powder
  • 1 lime
  • ½ tsp. salt
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 cup cherry tomatoes, sliced
  • 1 small can sliced black olives
  • Sour cream

Instructions

  1. Preheat the oven to 350 degrees.
  2. Wash the potatoes, prick several times with a fork, and place them on a microwave-safe plate. Cover with a paper towel and microwave them for 5-10 minutes, until softened enough you can cut them. Let cool until you can handle them.
  3. Slice the potatoes in half and scoop out flesh leaving about a 1/8" "crust".
  4. Place on a baking sheet. Drizzle with olive oil and season with salt, pepper and chili powder. Bake for 20 minutes.
  5. While the potatoes bake, heat 2 Tbsp. olive oil in a pan. Add the onions and garlic and cook until soft. Stir in the cumin, paprika, cinnamon, and chili powder. Add in half of the black beans and smash with a fork. Stir in the remaining beans and a splash of water.
  6. Cook on low for a few minutes, until bubbly. Season with salt and lime juice.
  7. Remove potatoes from the oven and turn the temperature up to 400 degrees.
  8. Fill skins with black beans and top with cheese and olives.
  9. Return to the oven for 10 minutes, until the cheese is melted and everything is heated through.
  10. Remove from oven and top with tomato, avocado, and sour cream.
  11. Serve immediately.

2 thoughts on “Mexican Potato Skins

  1. Pingback: Mexican Potato Skins — Kate’s Recipe Box | My Meals are on Wheels

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