Mexican Potato Skins

Easy appetizer or snack, these flavorful, festive Mexican Potato Skins are filled with favorites like black beans, cheese, guacamole and fresh tomatoes.

Course Appetizers, Snacks and Small Bite Recipes

Cuisine Mexican

Keyword easy appetizers, easy snack recipes

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 168kcal

Author Nicole Cook

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.

Nutrition