Tex Mex Stuffed Potato Skins
Get ready to indulge in a flavor-packed appetizer or snack with Tex Mex Stuffed Potato Skins! These crispy russet potato halves are baked to golden perfection and loaded with a vibrant filling of black beans, sweet corn, diced red bell pepper, and a hint of heat from fresh jalapeño, all seasoned with aromatic chili powder and cumin. Topped with melted cheddar cheese and finished with tangy sour cream, fresh cilantro, and a squeeze of lime, these savory bites deliver the ultimate Tex Mex experience in every mouthful. Perfect for parties, game day, or a fun family dinner, these stuffed potato skins are easy to make and irresistibly satisfying. Whether served as a crowd-pleasing appetizer or paired with a fresh salad for a complete meal, they’re sure to be a hit!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup black beans
- 0.5 cup corn kernels (frozen or canned)
- 0.5 cup red bell pepper, diced
- 1 small jalapeño, finely chopped
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup sliced green onions
- 2 tablespoons fresh cilantro, chopped
- 4 wedge lime wedges
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Step 2
Scrub the russet potatoes clean under running water and pat them dry with a kitchen towel.
Step 3
Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil. Sprinkle the potatoes with 1/2 teaspoon of salt.
Step 4
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool slightly.
Step 5
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch attached to the skin. Reserve the scooped-out potato flesh for another use (e.g., mashed potatoes).
Step 6
Brush the potato skins with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Return to the oven, cut side down, and bake for 10 minutes until crisp.
Step 7
While the potato skins are baking, prepare the filling. In a mixing bowl, combine black beans, corn, red bell peppers, jalapeño, chili powder, and cumin. Mix thoroughly.
Step 8
Remove the crisped potato skins from the oven and flip them so the hollow side is facing up. Divide the Tex Mex filling evenly among the potato skins.
Step 9
Sprinkle the shredded cheddar cheese on top of the filled potato skins. Return them to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the stuffed potato skins from the oven and let them cool for a few minutes.
Step 11
Top each potato skin with a dollop of sour cream, sliced green onions, and chopped cilantro.
Step 12
Serve warm with lime wedges on the side for a zesty squeeze. Enjoy!
Nutrition Facts
| Serving size | 1935 grams (1935.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2406 |
| Total Fat 90.70g | 116% |
| Saturated Fat 44.10g | 221% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 179mg | 60% |
| Sodium 4201mg | 183% |
| Total Carbohydrate 337.30g | 123% |
| Dietary Fiber 39.30g | 140% |
| Total Sugars 34.70g | |
| Protein 82.30g | 165% |
| Vitamin D 0IU | 0% |
| Calcium 1305mg | 100% |
| Iron 20mg | 111% |
| Potassium 7416mg | 158% |
Source of Calories