Best Mexican Potato Skin Bites Recipes

CRISPY POTATO SKIN SCOOPS

Steps:

• Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly.
• Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
• Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
• Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
• Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
• Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.

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!