Tex Mex Potato Skins Recipes

TEX MEX STUFFED POTATO SKINS

Tex Mex Stuffed Potato Skins image

Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.

Provided by Rita1652

Categories Potato

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)
1 cup shredded cheese

Steps:

Preheat oven to 400°F.
Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
Puree salsa and beans in a blender with cumin and chipotle pepper.
Place skins on a parchment or silicone pad.
Fill with bean mixture, top with onion mixture, then with cheese.
Bake for 15-20 minutes till bubbly and browned.

Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4

TEX-MEX POTATO SKINS

Tex-Mex Potato Skins image

Make and share this Tex-Mex Potato Skins recipe from Food.com.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 1h27m

Yield 16 appetizers

Number Of Ingredients 7

Ingredients

8 medium baking potatoes, baked and cooled slightly
6 ounces bulk chorizo sausage or 6 ounces Italian sausage
2/3 cup salsa
1 cup nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)

Steps:

Preheat oven to 425 degrees F.
Cut baked potatoes in half lengthwise.
Scoop out cooked potato, leaving 1/4-inch shell.
Place potato shells on an ungreased baking sheet.
In a skillet, brown sausage; drain of all fat.
Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
Spoon sausage mixture into shells, and top with nacho cheese sauce.
Bake 10-15 minutes or until heated through.
Serve topped with sour cream, some green onions, and a few ripe olives, if desired.

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