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Mostly Mexi Mini Potato Skins

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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. I thought it was fitting that This Week’s Cravings theme is Mexican Appetizers with Avocado or Salsa. Because avocado is certainly one of my worst cravings. I had about a dozen avocado recipes I thought about including, but these are so tasty, I went with them. We invented these one night when we had leftover Mexican to get rid of. We added refried beans and guac. that time. This recipe is just the guac. They are SO wonderful.

Mostly Mexi Mini Avocado Potato Skins

Mostly Mexi Mini Avocado Potato Skins

Ingredients

  • Baby Potatoes
  • Olive Oil
  • Salt and Pepper
  • Bacon strips, chopped
  • Homemade Guacamole
  • Mexican Shredded Cheese

Instructions

  1. Preheat your oven to 400 degrees.
  2. Brush a light coating of olive oil on each potato and place it on a baking sheet.
  3. 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.
  4. Cut the potatoes in half and scoop out some of the flesh, leaving about ¼ inch remaining. I am not real good about that. I used a melon baller but it still seemed to take out too much on some and not enough on others, but hey, I wasn’t trying to be pretty, I was trying to eat ‘em! I did not take a photo of the craziness that was the scooped out potatoes, but I did take a picture of them just before I began scooping. Don’t they look so yummy and buttery?
  5. %https://www.dailydishrecipes.com/wp-content/uploads/2012/02/avocado.jpg
  6. Put all the cut potatoes back on the baking sheet and lightly brush the top of the potatoes with olive oil.
  7. Cook up your bacon. You don’t need a lot. I think we used 3-4 pieces. Once you’ve got the bacon crisp, drain it on a paper towel and then crumble it.
  8. %https://www.dailydishrecipes.com/wp-content/uploads/2012/02/avocadoa.jpg
  9. Have I ever told you how much I love bacon? Well, I do.
  10. Back to the Mexi Skins.
  11. In each “scooped” potato, add some of the bacon. Then top with some of the mexi cheese. Hey, there is no set amount, you can use a little or you can go crazy and add a lot.
  12. Now put the whole thing back in the oven and allow it to bake for about 5 minutes or so, or until the cheese is melted.
  13. Now, make up your guacamole (my recipe is not measured – I use about 3 avocados and add a Tbs. or two of chopped onions and about a tsp. of garlic powder. Squeeze some lemon juice in there and then I add a small pinch of salt to taste. I have a much better guac. recipe but this is my go-to make fast recipe.) and top each potato skin with some guacamole. You can also do this with refried beans, but I didn’t want refried beans. I wanted my guac.
  14. Top with some chopped onions or chives if desired. They were desired but I forgot to photograph them. You can also add a scoop of salsa in there or with the guac. If you’re okay with a little more fat, throw in a dab of sour cream. So yum!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

 

And, in case you were wondering, yes – we made them for the Superbowl. 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!

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Tricia

Monday 5th of March 2012

I would love to try this kind of appetizers..Sounds really good to eat..Thanks for sharing this to us..

wynonaelliott 

Friday 2nd of March 2012

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...

{Adventuresindinner}

Wednesday 22nd of February 2012

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)

Tina @ MOMS CRAZY COOKING

Monday 20th of February 2012

WOW, what a creation! My son too is in love with avocados.

Nicole Humphrey Cook

Monday 20th of February 2012

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!

Maureen

Monday 20th of February 2012

Wow these look good. Not sure how I'll manage to find Mexican cheese in Australia but I'm certainly going to try.

Nicole Humphrey Cook

Monday 20th of February 2012

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!

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