Baked Mexican Potato Skins

February 01, 2014

117

I made these avocados into guacamole (my favorite!). And served the guac with some Baked Mexican Stuffed Potato Skins.

1.5 pounds mini potatoes
1 can (15 ounce) black beans, drained and rinsed
1 can (4 ounce) diced green chiles, drained
Shredded Cheddar, Mozzarella cheese, Pepper Jack cheese
Enchilada Sauce
Additional toppings as desired
Green onion
Cilantro
Sour cream
Guacamole
Salsa
Tomatillo salsa

Preheat oven to 350° F. Toss potatoes with olive oil and salt. Bake in 350° F oven for about 45 minutes or until tender. Remove from oven and slice each potato in half. Scoop some of the potato out leaving...
See the full directions on my site

Nutritions

Calories
224

Sodium
57mg
2% DV

Fat
1g
1% DV

Protein
11g
23% DV

Carbs
44g
14% DV

Fiber
9g
37% DV