Tex Mex Potato Skins
Transform your appetizer game with these irresistible Tex Mex Potato Skins, a perfect fusion of crispy, oven-baked russet potatoes and bold, southwest-inspired flavors. Each potato skin is loaded with seasoned ground beef, zesty taco seasoning, hearty black beans, and a gooey layer of melted cheddar cheese, then topped with tangy sour cream, fresh salsa, and a sprinkle of green onions for a show-stopping bite. Optional jalapeños and cilantro add a customizable kick, making these skins a crowd-pleaser for game day snacks, party platters, or even casual dinners. With minimal prep and a satisfying blend of crunchy, cheesy, and savory elements, this recipe delivers bold Tex-Mex flair in every bite. Perfect for anyone craving a quick yet flavor-packed dish!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 pounds Ground beef
- 1 tablespoon Taco seasoning
- 0.5 cups Black beans
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 2 stalks Green onions
- 1 small Jalapeños (optional)
- 2 tablespoons Cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pat them dry.
Poke several holes into the potatoes using a fork, then rub them with olive oil and sprinkle with half of the salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are fork-tender. Allow them to cool for 10 minutes.
While the potatoes cook, heat a skillet over medium heat and brown the ground beef. Stir in the taco seasoning and cook according to the package instructions. Set aside.
Once cool enough to handle, cut each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out potato for another use.
Brush the inside of the potato skins with olive oil and sprinkle with the remaining salt. Return to the oven, flesh side down, and bake for 5-7 minutes to crisp up.
Flip the potato skins over and sprinkle the inside with shredded cheddar cheese. Add a layer of seasoned ground beef and black beans.
Return the loaded potato skins to the oven for another 5-7 minutes, or until the cheese is fully melted.
Remove from the oven and top each potato skin with sour cream, salsa, chopped green onions, jalapeños (if using), and cilantro (if desired).
Serve warm and enjoy your Tex Mex Potato Skins!
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 35.4 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1354 mg | 104% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 11070 mg | 236% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
