Mexican Potato Skins – The Cookie Rookie®

These Mexican Potato Skins are as tasty as they are gorgeous! Crispy skinned with a seasoned beef filling, they make for the perfect snack, sharing platter or game day appetizer!

mexican potato skins on large plate

Mexican Stuffed Potato Skins

These Mexican Potato Skins are baked to crispy skinned perfection then loaded with a whole host of Mexican inspired goodies, including seasoned beef and vibrant veggies. Meet your new favorite game day appetizers!

Looking for more appetizers? Why not also try my Crab Rangoon Dip and my Oven Baked Chicken Parmesan Sliders!

Why you’ll love this Mexican Potato Skins recipe:

  • Loaded with flavor: Each crispy tinged potato skin is packed with seasoned taco meat, tomatoes, olives, cheese and more!
  • Great for parties: So simple to whip up! You can easily roll out a big batch of these on game day, movie night.
  • Baked not fried: These potato skins are baked, using less oil and keeping them less greasy.
how to make mexican potato skins
mini mexican potato skins on baking sheet

How to make Mexican Potato Skins

Be sure to see the recipe card below for full ingredients & instructions!

  1. Bake the potatoes for 35-45 mins.
  2. Scoop out the insides of the potatoes.
  3. Broil the potatoes skin side up for 6 mins.
  4. Fill your potatoes with taco meat and cheese then broil for another 5 mins.
  5. Top your potatoes with diced tomatoes, onions and olives.
mini mexican potato skins on baking sheet
mini mexican potato skins on plate

The key to crispy potato skins

There’s nothing more glorious than biting into a perfectly crisp potato skin! To do this, be sure to brush on some melted butter to each potato skin before broiling. You could also use olive oil

Can I make these ahead of time?

Mexican Potato Skins are best served warm. If you want to get ahead of the game, you can bake the potatoes as directed and freeze them before adding your filling.

That way you can make a big batch then you just need to fill and bake until cooked through.

Storing leftovers

These potato skins can last up to 5 days in the fridge. Make sure the potato skins are fully cooled before placing them in the refrigerator.

mexican potato skins topped with sour cream and salsa
mexican potato skins on large plate


  • Use a preheated oven and a preheated broiler.
  • Keep the inside of the potato and use it for potato mash or potato pancakes.
  • Mix things up and play around with your favorite toppings. Add a dollop with sour cream and salsa if desired.
  • To make vegetarian omit the taco meat.
dipping mexican potato skin in salsa

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

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