These Mexican potato skins are a favorite by many and for good reason! You can personalize these skins to fit your own taste preferences. Add whatever you like to them. I used bacon, jalapeno peppers, green peppers, onions, and black olives before. They made the potato skins taste amazing! My family and I enjoy dipping these yummy spud sin salsa and sour cream and even nacho cheese, yum! I know you will enjoy chowing down on these tasty little appetizers.
Let’s take a peek at what the folks over at Group Recipes have to say about it:
Once you start eating these, you won’t stop. VERY filling and terrific flavor. Don’t be afraid to pile the ingredients on. The more you can balance on the potato skin, the more fun you are going to have eating it!
This has got to be one of the simplest recipes I have ever come across. Will you be making this tonight for dinner or serving these delicious Mexican potato skins as an appetizer at your next party?
4 large baking potatoes, baked – I precook them in the microwave
3/4 c. Kraft shredded cheddar cheese
1 c. chopped, peeled tomato
3/4 c. Kraft shredded Monterey jack cheese
2 T. Pearl black olives
1/2 c. salsa
1/2 c. chopped green onions
3/4 c. crushed tortilla chips – I love to use Fritos
Daisy sour cream
Optional: Bacon bits
Preheat oven to 350 degrees F. Grease a baking sheet.
Cut each baked potato in half lengthwise and then cut the half in half so that you have 4 sections per potato. Scoop out potato leaving about a 1/4 inch layer of potato in shell.
Place potato skins on prepared cookie sheet.
Combine the two cheeses. Place half of cheese in prepared potato skins; top with tomato, onions, tortilla chips and remaining cheese.
Bake for 6 to 8 minutes or until cheese is bubbly. Serve with sour cream, black olives, salsa, and guacamole.
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Quick Tip: Serve these yummy Mexican potato skins with all of your favorite taco toppings like sour cream and salsa.
Thank you to Group Recipes for this great recipe.