Easy appetizer or snack, these flavorful, festive Mexican Potato Skins are filled with favorites like black beans, cheese, guacamole and fresh tomatoes.
Why You’ll Love These Mexican Potato Skins
Look at that delicious goodness. Now, I’m a huge fan of the Avocado. It might be the one food I could live off for the rest of my life and never actually grow tired of it. I love it that much. It’s almost like an addiction of some sort, but I’m not messing with what I crave.
Just a Few Ingredients
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Just a Few Ingredients!
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We invented these fun Mexican Potato Skins one night when we had leftovers to get rid of. We added black beans, salsa, shredded cheese and guacamole. But we’ve also had refried beans, cilantro and other great common Mexican ingredients.
Whatever you decide to fill these with, they will surely be a hit!
And, in case you were wondering, yes – we made them for the Superbowl. We make them for nearly any game day we can make the for.
They were very good. They went fast. I’ve been craving them ever since!
I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Angie from Big Bear’s Wife & Kristi from Veggie Converter. Go visit them and tell them I said hi!
Making the Recipe
Mexican Potato Skins
Ingredients
- 4 medium Potatoes
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- ¾ cup Guacamole
- ½ cup Shredded Cheese
- ¼ cup black beans you can also use refried beans
- ½ cup salsa you can also use freshly cut tomatoes or pico de gallo
- 2 tablespoons cilantro freshly chopped
Instructions
- Preheat your oven to 400 degrees.
- Brush a light coating of olive oil on each potato and place it on a baking sheet.
- Bake the potatoes for 30-40 minutes or until the potatoes are tender. Take them out and allow them to cool enough that you can actually hold them.
- Cut the potatoes in half and scoop out some of the flesh, leaving about 1/4 inch remaining.
- Put all the cut potatoes back on the baking sheet and lightly brush the top of the potatoes with olive oil again.
- Layer your ingredients, the black beans, salsa, guacamole and shredded cheese.
- Now put them back in the oven and allow them to bake for about 5 minutes or so, or until the cheese is melted.
- Top with some chopped onions, cilantro or chives if desired.
Wow these look good. Not sure how I’ll manage to find Mexican cheese in Australia but I’m certainly going to try.
It does not have to be Mexican Shredded Cheese – all that really is, is a blend of usually two cheeses: Monterey Jack and Cheddar Cheese, but for this recipe, this day, I bought the Kraft Mexican blend which is 4 cheeses: Monterey Jack, Cheddar Cheese, Asadero Cheese and Queso Quesadilla Cheese – quite frankly I think these would taste just as nommy if you used whatever cheese you want. We usually just use a blend of one white cheese and one orange cheese. I’m glad you stopped by!
WOW, what a creation! My son too is in love with avocados.
I am having so much fun with these Tina, thank you for having me as your co-host. I love Avocados so I was super excited for this week. They are really yummy!
Deanna, very happy to be here. I’ll do a ‘reveal’ on Tuesday of one of your awesome recipes. I’m at work and can’t get on facebook but I didn’t want to leave you hanging :0)
I am a fun of visiting every delicious blog sites, thanks for sharing with us your great taste.. I’m so excited to witness another delicious recipe you have…
I would love to try this kind of appetizers..Sounds really good to eat..Thanks for sharing this to us..