Tex Mex Stuffed Potato Skins

Total Time
35mins
Prep 15 mins
Cook 20 mins

Save the meat of the potatoes for home fries. Be sure to leave an edge of potato with the skin.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
  3. Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
  4. Puree salsa and beans in a blender with cumin and chipotle pepper.
  5. Place skins on a parchment or silicone pad.
  6. Fill with bean mixture, top with onion mixture, then with cheese.
  7. Bake for 15-20 minutes till bubbly and browned.

Reviews

(5)
Most Helpful

Great twist on stuffing potato skins! The flavors went together beautifully, and the chipotle added a great smokiness without adding too much heat. I omitted the salt (personal preference) and used the cumin. Thanks for sharing!

Starrynews November 17, 2009

These were awesome! I made to go with my Mexican Meatloaf and they were well received here! I will make these again definately! I did leave out the beans, just a personal preference. Thank you for sharing your recipe with us Rita! Linda

Linda's Busy Kitchen February 02, 2009

Although I varied from the recipe, I feel the flavors in this recipe are fabulous. I was having it as an accompaniment to chili so I did not want beans. We love potatoes so I used the potato "meat". I mashed the potatoes with a little seasoning and olive oil and did the rest as in the recipe. They really were twice baked potatoes but were scrumptious! Rave reviews. I used a smoky salsa that had some black beans and corn in it. That with the chipotle in adobo are amazing flavors... Loved the smokiness and a little kick. Not too spicy. My 8 yr old even loved them! A keeper!!!

Jopalis November 03, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a