Description
This Mexican Potato Skins recipe features crispy, buttery Yukon gold potato skins filled with seasoned beef, melted cheddar cheese, and fresh toppings like black olives, diced Roma tomatoes, and green onions. Perfect as a flavorful appetizer or snack, these potato skins are broiled to golden perfection and served warm with optional sour cream and salsa for an extra burst of flavor.
Ingredients
Scale
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 (taco-seasoned)
- 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)
- Sour cream (optional)
- Salsa (optional)
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 allow steam to escape during baking.
- Bake the Potatoes: Place the potatoes directly on the middle oven rack and bake for 35-45 minutes until tender when tested with a knife. Once done, transfer them to a wire rack to cool for about 15 minutes until they are cool enough to handle.
- Preheat the Broiler: Set your broiler to 500°F (260°C) or the highest setting to prepare for crisping the potato skins.
- Prepare the Potato Skins: Slice each potato in half lengthwise. Carefully scoop out the middle flesh from each half, leaving a thin layer close to the skin to maintain structure. Reserve the scooped-out potato for another use like mashed potatoes.
- Butter and Crisp the Skins: Brush both sides of the potato skins with the melted butter using a basting brush, then sprinkle generously with coarse sea salt. Arrange them cut-side down on the prepared baking sheet and broil for 6-7 minutes until golden and crispy, watching carefully to prevent burning.
- Add the Fillings: Spoon a small amount of the cooked, taco-seasoned beef into each skin, then top with shredded cheddar cheese. Return the potato skins to the broiler for an additional 4-5 minutes, or until the cheese is melted and slightly golden.
- Garnish and Serve: Top the loaded potato skins with diced black olives, Roma tomato, and sliced green onions. Optionally serve with a dollop of sour cream and salsa. Serve warm and enjoy!
Notes
- Ensure you pierce the potatoes to allow steam to escape and prevent bursting during baking.
- Keep an eye on the broiler stage as potato skins can quickly burn if unattended.
- Save the scooped-out potato flesh for mashed potatoes or another recipe to avoid waste.
- Use taco seasoning on the beef crumbles for an authentic Mexican flavor.
- Feel free to add other toppings such as jalapeños or cilantro to customize the flavors.
