Mexican Potato Skins

By Becky Hardin

Published Jan 15, 2021

mexican potato skins pinterest collage - 2

mexican potato skins pinterest collage - 3

mexican potato skins pinterest collage - 4

These Mexican Potato Skins are as tasty as they are gorgeous! Crispy skinned with a seasoned beef filling, they make for the perfect snack, sharing platter or game day appetizer!

Mexican Stuffed Potato Skins

These Mexican Potato Skins are baked to crispy skinned perfection then loaded with a whole host of Mexican inspired goodies, including seasoned beef and vibrant veggies. Meet your new favorite game day appetizers !

Looking for more appetizers? Why not also try my Crab Rangoon Dip and my Oven Baked Chicken Parmesan Sliders !

Why you’ll love this Mexican Potato Skins recipe:

Loaded with flavor: Each crispy tinged potato skin is packed with seasoned taco meat, tomatoes, olives, cheese and more!
Great for parties: So simple to whip up! You can easily roll out a big batch of these on game day , movie night.
Baked not fried: These potato skins are baked, using less oil and keeping them less greasy.

mini mexican potato skins on baking sheet - 7

How to make Mexican Potato Skins

You can jump to the recipe card for full ingredients & instructions!

Bake the potatoes for 35-45 mins.
Scoop out the insides of the potatoes.
Broil the potatoes skin side up for 6 mins.
Fill your potatoes with taco meat and cheese then broil for another 5 mins.
Top your potatoes with diced tomatoes, onions and olives.

mini mexican potato skins on baking sheet - 8

The key to crispy potato skins

There’s nothing more glorious than biting into a perfectly crisp potato skin! To do this, be sure to brush on some melted butter to each potato skin before broiling. You could also use olive oil

Can I make these ahead of time?

Mexican Potato Skins are best served warm. If you want to get ahead of the game, you can bake the potatoes as directed and freeze them before adding your filling.

That way you can make a big batch then you just need to fill and bake until cooked through.

Storing leftovers

These potato skins can last up to 5 days in the fridge. Make sure the potato skins are fully cooled before placing them in the refrigerator.

mexican potato skins topped with sour cream and salsa - 10

mexican potato skins on large plate - 11

Tips!

Use a preheated oven and a preheated broiler.
Keep the inside of the potato and use it for potato mash or potato pancakes.
Mix things up and play around with your favorite toppings. Add a dollop of sour cream and salsa if desired. Or drizzle or dip in taco sauce !
To make vegetarian omit the taco meat.

dipping mexican potato skin in salsa - 12

MoreAppetizer Recipeswe Love

Cheeseburger Sliders Recipe
Chicken Enchilada Dip
Sheet Pan Party Meatballs
Easy Chilaquiles
Pepper Jelly Chicken Wings

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Ingredients1x2x3x

▢ 3 pounds baby Yukon potatoes about 12
▢ 3 Tablespoons unsalted butter melted
▢ Course sea salt
▢ 1/3 cup cooked beef crumbles
▢ 1 cup shredded cheddar cheese
▢ 1/4 cup black olives finely diced
▢ 1 Roma tomato finely diced
▢ 1/4 cup green onions sliced (including green tops)
▢ Sour Cream and salsa for topping optional

Instructions

Preheat oven to 400° F and line a baking sheet with parchment paper.
Scrub potatoes and dry thoroughly. Pierce all sides of each potato with a fork.
Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
Allow the potatoes to cool on a wire rack for about 15 minutes, or until cool enough to handle.
Preheat broiler to 500° F or high.
Cut each potato in half and scoop out the middle, leaving a bit of potato in each skin. Save the potato fillings to use in another dish.
Using a basting brush, brush both sides of the potatoes with melted butter and sprinkle generously with sea salt.
Place potatoes skin side up on prepared baking sheet on the middle oven rack. Broil for 6-7 minutes or until butter starts to bubble and skins become crispy. Be sure to keep an eye on them so they don’t burn!
Fill each potato skin with a small spoonful of taco meat and top with a sprinkle of shredded cheese. Broil another 4-5 minutes, or until cheese is melted and beginning to turn golden brown.
Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired.
Serve warm.

Becky’s Tips

Use a preheated oven and a preheated broiler.
Keep the inside of the potato and use it for potato mash or potato pancakes.
Mix things up and play around with your favorite toppings. Add a dollop with sour cream and salsa if desired.
To make vegetarian omit the taco meat.

Nutrition information is automatically calculated, so should only be used as an approximation.

mexican potato skins on large plate - 13

Mexican Potato Skins Recipe

Ingredients

3 pounds baby Yukon potatoes about 12
3 Tablespoons unsalted butter melted
Course sea salt
1/3 cup cooked beef crumbles
1 cup shredded cheddar cheese
1/4 cup black olives finely diced
1 Roma tomato finely diced
1/4 cup green onions sliced (including green tops)
Sour Cream and salsa for topping optional

Instructions

Preheat oven to 400° F and line a baking sheet with parchment paper.
Scrub potatoes and dry thoroughly. Pierce all sides of each potato with a fork.
Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
Allow the potatoes to cool on a wire rack for about 15 minutes, or until cool enough to handle.
Preheat broiler to 500° F or high.
Cut each potato in half and scoop out the middle, leaving a bit of potato in each skin. Save the potato fillings to use in another dish.
Using a basting brush, brush both sides of the potatoes with melted butter and sprinkle generously with sea salt.
Place potatoes skin side up on prepared baking sheet on the middle oven rack. Broil for 6-7 minutes or until butter starts to bubble and skins become crispy. Be sure to keep an eye on them so they don’t burn!
Fill each potato skin with a small spoonful of taco meat and top with a sprinkle of shredded cheese. Broil another 4-5 minutes, or until cheese is melted and beginning to turn golden brown.
Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired.
Serve warm.

Notes

Use a preheated oven and a preheated broiler.
Keep the inside of the potato and use it for potato mash or potato pancakes.
Mix things up and play around with your favorite toppings. Add a dollop with sour cream and salsa if desired.
To make vegetarian omit the taco meat.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!