Potato Skins – Mexiskins

View my step-by-step video

I never need an excuse to throw a party, however, the combination of celebrating my 4th birthday on YouTube and having the house to myself since my husband is travelling is the perfect reason to gather my BFF’s to throw a Mexican Fiesta party! Everyone arrived armed with platters, pots and a mission to have a great time.

 

I absolutely adore Mexican or Tex Mex inspired food and I’ve been dying to make these Potato Skins for a long time. Many moons ago when I lived in Dubai, we always frequented the El Rancho Mexican restaurant at the Astoria Hotel. So many great memories were made and friendships strengthened over Margaritas and loaded skins affectionately called ‘Mexiskins’

 

On a side note when I told my son to go downstairs and eat some Mexiskins, he retorted ‘Mom, why would I eat a Mexican’ LOL

 

These are great stuffed with meat or chicken and are even great vegetarian. It’s a perfect snack, appetizer and great at a pary where you can top them with a variety of fillings to suit every palate. The skins can be prepped ahead and just reheated in the oven to crisp up.

 

As with all of my other recipes, I’ve found the easiest way to prep these potatoes by first cooking them in the microwave and then finishing them off in the oven. Hope you enjoy these and be sure to check out my step-by-step video that also includes party footage and pictures

 

 

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Ingredients

  • 4 – 6 medium Russet potatoes, washed and dried
  • Melted butter or Olive oil spray
  • Olive Oil
  • 1 cup diced Onions
  • 3 -4 Garlic cloves minced
  • 500 gms, 1.10 lb ground Beef
  • 2 tsps Taco seasoning
  • ½ cup Salsa
  • ½ cup diced green peppers
  • 1 cup grated Cheese(Mozza Cheddar mixed)
  • Jalapenos
  • Habanero sauce
  • Diced Cilantro for garnish
  • Salt to taste
  • Sour cream

Instructions

  1. Microwave the potatoes for 10 – 12 minutes
  2. Allow them to cool and then slice horizontally
  3. Using a spoon with a sharp edge, scoop out the potato from the center and sides, leaving just a little bit attached to the skin
  4. Place the potatoes skin up on a baking tray and spray with Olive Oil or brush with butter
  5. Bake 10 – 15 mins till crisp
  6. Flip over, spray again and bake again
  7. Heat up the oil and sweat the onions
  8. Add the garlic
  9. Add the ground beef and cook to remove lumps
  10. Add the Taco seasoning
  11. Add salt to taste
  12. Add the green peppers
  13. Add a few drops of Habanero sauce
  14. Fill the skins with the filling, top with slice of Jalapeno and then with cheese
  15. Bake in a 350 degree oven till the cheese melts and gets nice and golden brown
  16. Serve with a dollop of sour cream and more Habanero sauce
  17. Add the salsa
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