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.
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?
Ingredients
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
Guacamole
Instructions
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.