Description
These Loaded Mexican Potato Skins are the ultimate fusion of crispy, cheesy, and spicy. Perfect for parties, weeknight dinners, or game-day snacks, they’re packed with bold Mexican flavors in every bite.
Ingredients
Scale
- 4 large russet potatoes, baked and halved
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 jalapeños, thinly sliced
- 1/2 cup diced tomatoes
- 2 green onions, sliced
- Small handful fresh cilantro, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix black beans with cumin, paprika, salt, and pepper in a bowl.
- Cut baked potatoes in half and scoop out most of the insides, leaving a 1/4 inch shell.
- Brush potato skins with olive oil and place cut-side down on the baking sheet. Bake for 10 minutes.
- Flip the skins, fill with bean mixture, and top with shredded cheese.
- Bake for another 10–12 minutes until cheese is melted and bubbling.
- Remove from oven and top with diced tomatoes, jalapeños, green onions, cilantro, and sour cream.
- Serve warm and enjoy!
Notes
- Use a spoon or melon baller to neatly scoop potato centers.
- Broil for the last 1–2 minutes for extra crisp and golden cheese.
- Prep the potatoes ahead of time for quick assembly later.
Nutrition
- Serving Size: 1 filled potato skin
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 30mg
Keywords: loaded potato skins, Mexican potato skins, vegetarian snacks, game day appetizers, spicy potato bites