Appetizers

Baked Mexican Potato Skins

Naila Aroush
February 01, 2014
70

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

8
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
Dinner Baked Middle Eastern Other Holidays

Similar Recipes

Corn Dip with Mexican Style Sour Cream

79

I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.

Corn Dip with Mexican Style Sour Cream Ingredients:
2 cans (15.25 oz) whole kernel sweet corn
1/2 cup onions ( diced )
1 can (4 oz) green chilis ( fire-roasted and diced )
1/3 package block style cream cheese ( full fat )
3/4 cup Mozzarella Cheese ( shredded )
3/4 cup Pepperjack Cheese
1/2 cup LALA Crema Mexicana
1 package tortilla chips
cilantro ( for garnish )
PAM Spray or similar

Try it
See the full directions on my site
Nutritions

Calories
8879

Sodium
3818mg
159% DV

Fat
742g
1142% DV

Protein
90g
180% DV

Carbs
45g
15% DV

Fiber
15g
62% DV