Best Mexican Potato Skin Bites Recipes

MEXICAN POTATO SKIN BITES

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
• Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
• Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.

MEXICAN POTATO SKINS RECIPE

Steps:

• Preheat oven to 400° F and line a baking sheet with parchment paper.
• Scrub potatoes and dry thoroughly. Pierce all sides of each potato with a fork.
• Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
• Allow the potatoes to cool on a wire rack for about 15 minutes, or until cool enough to handle.
• Preheat broiler to 500° F or high.
• Cut each potato in half and scoop out the middle, leaving a bit of potato in each skin. Save the potato fillings to use in another dish.
• Using a basting brush, brush both sides of the potatoes with melted butter and sprinkle generously with sea salt.
• Place potatoes skin side up on prepared baking sheet on the middle oven rack. Broil for 6-7 minutes or until butter starts to bubble and skins become crispy. Be sure to keep an eye on them so they don't burn!
• Fill each potato skin with a small spoonful of taco meat and top with a sprinkle of shredded cheese. Broil another 4-5 minutes, or until cheese is melted and beginning to turn golden brown.
• Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired.
• Serve warm.

MEXICAN POTATO BITES

Steps:

• preheat oven to 350.
• Add about 2 tablespoons of LaFina Chili Lime Seasoning to a bowl.
• Add 1/2 teaspoon of salt to the bowl.
• Add 1/2 teaspoon pepper to he bowl. Mix seasonings to combine.
• Toss potatoes in Olive Oil.
• Roll each potatoes in seasoning mixture and place on a cookie sheet.
• Bake potatoes thirty minutes or until done. Allow potatoes to cool.
• Cut each potato in half.
• Scoop out the inside of potatoes into a food processor, Be careful not to over scoop!
• Cook the bacon!
• Add the diced scallion to the food processor.
• Add the cheese to the food processor.
• Add 1 teaspoon of LaFina Chili Lime Seasoning to food processor.
• Add 1/2 teaspoon of salt to food processor.
• Add 1/2 teaspoon pepper to food processor.
• Add the Cilantro to food processor.
• Pulse mixture until smooth.
• Add potato mixture to a bowl.
• Add the dice tomatoes to the potato mixture.
• Crumble the bacon and add to the potato mixture, mix well.
• Chill the potato mixture for thirty minutes.
• Divided the mixture into the potato skins, Place back in oven for 5 minutes ENJOY!

TEX-MEX POTATO SKINS

Steps:

• Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)