Description
These Mexican Potato Skins are a delicious and satisfying appetizer featuring crispy Yukon gold potato shells filled with taco-seasoned beef, melted cheddar cheese, and topped with fresh black olives, diced Roma tomatoes, and green onions. Perfect for parties or family gatherings, they offer a flavorful and crunchy treat with optional sour cream and salsa for added zest.
Ingredients
Scale
Potatoes and Butter
- 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. Thoroughly clean the Yukon potatoes 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 by inserting a knife to check doneness. Once baked, let the potatoes cool on a wire rack for about 15 minutes until they are cool enough to handle.
- Preheat the Broiler: Set your broiler to 500°F (260°C) or the “high” setting to prepare for crisping the potato skins.
- Prepare the Potato Skins: Slice each potato in half lengthwise. Carefully scoop out the inside flesh, leaving a thin layer close to the skin so the skins hold their shape. Reserve the scooped potato for another use 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 coarse sea salt. Place the skins cut-side down on the prepared baking sheet and broil for 6-7 minutes. Watch carefully to ensure they turn golden and crispy without burning.
- Add the Fillings: Spoon a small amount of taco-seasoned beef crumbles into each potato skin, then top with shredded cheddar cheese. Return to the broiler for another 4-5 minutes, until the cheese melts and turns slightly golden.
- Garnish and Serve: Top the filled potato skins with black olives, diced Roma tomato, and sliced green onions. Optionally, add dollops of sour cream and salsa. Serve warm and enjoy!
Notes
- Ensure to pierce the potatoes before baking to prevent bursting in the oven.
- Watch the skins closely under the broiler, as they can burn quickly once crisping starts.
- The scooped potato flesh can be repurposed for mashed potatoes or incorporated into other dishes.
- For a vegetarian option, substitute the beef crumbles with seasoned beans or a plant-based meat alternative.
- Sour cream and salsa are optional but add great flavor and moisture.
- Make sure potato skins are brushed well on both sides with butter for crispiness and flavor.
