Description
Crispy and flavorful Mexican Potato Skins loaded with taco-seasoned beef, melted cheddar cheese, and fresh toppings, perfect for a savory appetizer or snack.
Ingredients
Scale
Potatoes
- 3 pounds baby Yukon potatoes (about 12)
- 3 tablespoons unsalted butter, melted
- Coarse sea salt
Fillings & Toppings
- 1/3 cup cooked beef crumbles (taco-seasoned)
- 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 (optional)
- Salsa (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Clean the Yukon potatoes thoroughly and pierce all sides of each potato with a fork to allow steam to escape during baking.
- Bake the Potatoes: Place the potatoes directly on the middle oven rack and bake for 35-45 minutes until tender. Test with a knife for doneness. Let potatoes cool on a wire rack for 15 minutes or until cool enough to handle.
- Preheat the Broiler: Set your broiler to 500°F (260°C) or the highest setting to crisp up the potato skins.
- Prepare the Potato Skins: Slice each potato in half lengthwise. Carefully scoop out the potato flesh leaving a thin layer attached to the skins to keep structure. Reserve the scooped-out potato for another use.
- Butter and Crisp the Skins: Brush both sides of each potato skin with melted butter and sprinkle generously with coarse sea salt. Place skin-side down on the baking sheet and broil for 6-7 minutes until golden and crispy, watching carefully to prevent burning.
- Add the Fillings: Spoon taco-seasoned beef crumbles into each potato skin and top with shredded cheddar cheese. Return to the broiler for another 4-5 minutes until cheese is melted and slightly golden.
- Garnish and Serve: Top the filled potato skins with diced black olives, Roma tomato, and sliced green onions. Optionally, add dollops of sour cream and salsa. Serve warm and enjoy!
Notes
- Use baby Yukon potatoes for the best size and texture.
- The scooped-out potato can be repurposed for mashed potatoes or other recipes.
- Keep a close eye on the skins while broiling to avoid burning.
- Feel free to substitute the beef with taco-seasoned ground turkey, chicken, or plant-based crumble for variation.
- These potato skins are perfect as a party appetizer or a hearty snack.
- Adding fresh toppings after broiling maintains their texture and flavor.
