Description
Delicious and crispy Mexican Potato Skins loaded with savory beef crumbles, melted cheddar cheese, and fresh toppings like black olives, Roma tomatoes, and green onions. Perfect as a hearty appetizer or snack with optional sour cream and salsa for added flavor.
Ingredients
Potatoes
- 3 pounds baby Yukon potatoes (about 12)
- 3 tablespoons unsalted butter, melted
- Coarse sea salt, to taste
Filling and Toppings
- 1/3 cup cooked beef crumbles
- 1 cup shredded cheddar cheese
- 1/4 cup black olives, finely diced
- 1 Roma tomato, finely diced
- 1/4 cup green onions, sliced (including green tops)
Optional
- Sour cream, for serving
- Salsa, for serving
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Clean the Yukon potatoes thoroughly and pierce all sides of each potato with a fork to release steam while baking.
- Bake the Potatoes: Place the potatoes directly on the middle oven rack and bake for 35-45 minutes until tender. Use a knife to test if the middle is cooked through. Once done, let the potatoes cool on a wire rack for about 15 minutes or until they are cool enough to handle.
- Preheat the Broiler: Set your broiler to 500°F (260°C) or to the “high” setting to crisp up the potato skins.
- Prepare the Potato Skins: Slice each potato in half lengthwise. Scoop out the middle of each potato half, leaving a thin layer of potato close to the skin to provide structure. Save the scooped-out potato for another recipe, like mashed potatoes.
- Butter and Crisp the Skins: Brush both sides of each potato skin with melted butter using a basting brush, then sprinkle generously with sea salt. Place the skins cut-side down on the prepared baking sheet and broil for 6-7 minutes. Watch closely to ensure the skins become golden and crispy but do not burn.
- Add the Fillings: Fill each potato skin with a small spoonful of taco-seasoned beef crumbles and top with shredded cheddar cheese. Return them to the broiler for another 4-5 minutes until the cheese is melted and slightly golden.
- Garnish and Serve: Add black olives, diced Roma tomato, and sliced green onions on top. Optionally, dollop with sour cream and salsa. Serve warm and enjoy!
Notes
- Choose baby Yukon potatoes for a tender interior and a smooth skin that crisps well.
- Be careful while broiling; potato skins can burn quickly, so watch them closely.
- Use leftover scooped-out potato flesh to make mashed potatoes or add to soups to reduce waste.
- Optional toppings like sour cream and salsa add extra flavor but can be customized based on preference or dietary needs.
- This recipe can be easily doubled or halved depending on serving needs.
