The other day, Sally and I were chatting over hot coffee and homemade cookie bars. I had looked into my pantry and noticed that I had an abundance of baking supplies like M&Ms and chocolate chips.
I decided to bake up a batch of colorful cookie bars to use up some of the ingredients. As my wonderful neighbor and I sat eating and sipping we discussed how some appetizers are more like entrees. I brought up potato skins because to me they are definitely more of a meal than they are a prelude to a meal.
Sally and I discussed all of the different ways potato skins can be prepared. I think my favorite way is fully-loaded but Sally said she enjoyed Mexican potato skins. I love Mexican food so I asked Sally to please tell me more about this yummy recipe. She told me what Mexican potato skins entailed and my mouth was watering.
So, I, of course, had to go out and fetch the ingredients to make these remarkable Mexican potato skins. And yes, my family and I ate them as an entree and not as an appetizer 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I like using Yukon Gold potatoes when making these Mexican potato skins.