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Tex-Mex Potato Skins Recipe

Tex-Mex Potato Skins

Dax Phillips
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Appetizers
Servings 4


  • 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 to mato 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.
  • 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.