Tex Mex Stuffed Potato Skins
Get ready to indulge in a flavor-packed appetizer or snack with Tex Mex Stuffed Potato Skins! These crispy russet potato halves are baked to golden perfection and loaded with a vibrant filling of black beans, sweet corn, diced red bell pepper, and a hint of heat from fresh jalapeño, all seasoned with aromatic chili powder and cumin. Topped with melted cheddar cheese and finished with tangy sour cream, fresh cilantro, and a squeeze of lime, these savory bites deliver the ultimate Tex Mex experience in every mouthful. Perfect for parties, game day, or a fun family dinner, these stuffed potato skins are easy to make and irresistibly satisfying. Whether served as a crowd-pleasing appetizer or paired with a fresh salad for a complete meal, they’re sure to be a hit!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup black beans
- 0.5 cup corn kernels (frozen or canned)
- 0.5 cup red bell pepper, diced
- 1 small jalapeño, finely chopped
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup sliced green onions
- 2 tablespoons fresh cilantro, chopped
- 4 wedge lime wedges
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Scrub the russet potatoes clean under running water and pat them dry with a kitchen towel.
Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil. Sprinkle the potatoes with 1/2 teaspoon of salt.
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool slightly.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch attached to the skin. Reserve the scooped-out potato flesh for another use (e.g., mashed potatoes).
Brush the potato skins with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Return to the oven, cut side down, and bake for 10 minutes until crisp.
While the potato skins are baking, prepare the filling. In a mixing bowl, combine black beans, corn, red bell peppers, jalapeño, chili powder, and cumin. Mix thoroughly.
Remove the crisped potato skins from the oven and flip them so the hollow side is facing up. Divide the Tex Mex filling evenly among the potato skins.
Sprinkle the shredded cheddar cheese on top of the filled potato skins. Return them to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove the stuffed potato skins from the oven and let them cool for a few minutes.
Top each potato skin with a dollop of sour cream, sliced green onions, and chopped cilantro.
Serve warm with lime wedges on the side for a zesty squeeze. Enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1592 mg | 34% | |
*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.
