Tex-Mex Potato Skins

If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I love them so much that they have their own category on my site, as well as their own website at http://www.bakedpotatoskins.com/ that’s how much I love them. Recently, I have been thinking of all of the great Tex-Mex I had while living in Dallas, Texas. There was a restaurant right down the street from my first job called Chuy’s. The place was dangerous. I say that because I probably ate there once a week, and the plates were loaded with great beans, rice, and things like enchiladas, burritos, and chimichangas. It was Tex-Mex heaven. With that said, I have been craving Tex-Mex food, and upon looking around my kitchen, I had some of the basic ingredients, but I was dying to use up the leftovers from the nacho night a couple of days ago. This is when the light sparked, and why I decided to come up with these Tex-Mex potato skins. They were heavenly.

Tex-Mex Potato Skins Recipe

Let’s get started.

Ingredients:

  • 2 russet potatoes
  • 1 1/2 cups refried beans, cooked
  • 1/2 cup enchilada sauce
  • 1 cup ground chuck, cooked
  • 1/2 small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • 1/2 tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.  With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.

How to make Tex-Mex Potato Skins

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.

Place these back into the oven, and cook until the cheese is nice and melted.

Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

Now did these Tex-Mex potato skins satisfy my craving for Tex-Mex food? Absolutely. They were awesome, and what’s not to love when you get everything you love in a couple of bites! Not only that, but I was able to use my leftovers, which I am a total fan of transforming those into something playful.

Tex-Mex Potato Skins Recipe

If you ever get that craving like I did, give these a shot and let me know what you think. Did I mention these are totally worth making for any game day event?

Tex-Mex Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 russet potatoes
  • 1½ cups refried beans, cooked
  • ½ cup enchilada sauce
  • 1 cup ground chuck, cooked
  • ½ small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • ½ tomato, diced
  • ½ avocado, diced
  • ¼ cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  3. To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.
  6. Place these back into the oven, and cook until the cheese is nice and melted.
  7. Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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