Tex Mex Potato Skins

Snacks 366 Last Update: Dec 05, 2021 Created: Dec 04, 2021
Tex Mex Potato Skins
  • Serves: 4 People
  • Prepare Time: 5 Min.
  • Cooking Time: 45 Min.
  • Calories: -
  • Difficulty: Medium
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These loaded spuds make the best Monday Night Football feast.

Ingredients

Directions

  1. Preheat oven 425 degrees F. Pierce potatoes all over with fork. Place on plate and microwave for 7 minutes until tender to the touch. Cut in half lengthwise and when they are cool enough to handle; scoop out inside of potatoes with a spoon leaving a 1/4" border. Discard potatoes or use for mashed potatoes. Place skins on a rimmed sheet pan lined with parchment paper; brush with olive oil and season with salt and black pepper. Bake until golden brown, about 20 to 25 minutes.
  2. Meanwhile in a small skillet add 1/4" canola oil, when oil is hot add tortilla strips. Fry until golden, about 2 minutes. Drain on paper towel-lined plate and season with salt immediately; set aside.
  3. In a mixing bowl combine cheese and chicken; season with pinch of salt and black pepper. Place spoonful of mixture into each potato skin and bake until cheese is melted, about 3 to 4 minutes.
  4. Fill each potato skin with red onion, salsa, sour cream, fried tortilla strips, and cilantro. Serve immediately.

Tex Mex Potato Skins



  • Serves: 4 People
  • Prepare Time: 5 Min.
  • Cooking Time: 45 Min.
  • Calories: -
  • Difficulty: Medium

These loaded spuds make the best Monday Night Football feast.

Ingredients

Directions

  1. Preheat oven 425 degrees F. Pierce potatoes all over with fork. Place on plate and microwave for 7 minutes until tender to the touch. Cut in half lengthwise and when they are cool enough to handle; scoop out inside of potatoes with a spoon leaving a 1/4" border. Discard potatoes or use for mashed potatoes. Place skins on a rimmed sheet pan lined with parchment paper; brush with olive oil and season with salt and black pepper. Bake until golden brown, about 20 to 25 minutes.
  2. Meanwhile in a small skillet add 1/4" canola oil, when oil is hot add tortilla strips. Fry until golden, about 2 minutes. Drain on paper towel-lined plate and season with salt immediately; set aside.
  3. In a mixing bowl combine cheese and chicken; season with pinch of salt and black pepper. Place spoonful of mixture into each potato skin and bake until cheese is melted, about 3 to 4 minutes.
  4. Fill each potato skin with red onion, salsa, sour cream, fried tortilla strips, and cilantro. Serve immediately.

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