Description
These Mexican Potato Skins are a delicious appetizer or snack, featuring crispy baked potato skins filled with savory beef crumbles, melted cheddar cheese, and topped with fresh black olives, tomatoes, and green onions. Finished with optional sour cream and salsa, they offer a perfect balance of textures and flavors, ideal for gatherings or casual meals.
Ingredients
Scale
Potatoes and Base
- 3 pounds baby Yukon potatoes (about 12)
- 3 Tablespoons unsalted butter (melted)
- Coarse sea salt, to taste
Filling and Toppings
- 1/3 cup cooked beef crumbles
- 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, for topping (optional)
- Salsa, for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400° F and line a baking sheet with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Scrub the potatoes clean and dry them thoroughly. Use a fork to pierce all sides of each potato to allow steam to escape during baking.
- Bake Potatoes: Place potatoes directly on the middle oven rack and bake for 35-45 minutes, or until they can be easily pierced with a knife. Baking time varies depending on potato size.
- Cool Potatoes: Remove from the oven and cool on a wire rack for about 15 minutes until they are cool enough to handle safely.
- Preheat Broiler: Set your oven’s broiler to 500° F or high, preparing for crisping the potato skins.
- Prepare Potato Skins: Cut each potato in half lengthwise and carefully scoop out the inside flesh, leaving a thin layer of potato attached to the skin to maintain structure. Save the scooped potato for another use.
- Butter and Salt: Brush both sides of the potato skins generously with the melted butter and sprinkle with coarse sea salt to enhance flavor.
- Broil Skins: Arrange the potato skins skin side up on the prepared baking sheet. Broil on the middle rack for 6-7 minutes until the butter bubbles and skins become crispy. Watch closely to prevent burning.
- Add Filling and Cheese: Spoon a small amount of cooked beef crumbles into each potato skin and sprinkle with shredded cheddar cheese. Return to the broiler for another 4-5 minutes until the cheese melts and begins to brown.
- Top with Fresh Ingredients: Remove from oven and garnish each potato skin with diced black olives, tomatoes, and green onions for a fresh, vibrant finish.
- Serve: Optionally add dollops of sour cream and salsa on top, then serve the potato skins warm for best taste and texture.
Notes
- Choose baby Yukon potatoes for their thin skins and creamy texture that crisps nicely when broiled.
- Be cautious while broiling as the skins can burn quickly; keep a close eye.
- The scooped-out potato flesh can be saved for mashed potatoes or incorporated into other recipes.
- Feel free to substitute beef crumbles with chicken or vegetarian alternatives.
- Adjust the amount of cheese and toppings to your preference for a milder or more robust flavor.
