Overloaded Mexican Potato Skins

Appetizers & Snacks

Overloaded Mexican Potato Skins
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 400
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 45%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 45mg 16%
Sodium 850mg 37%
Total Carbohydrates 38g 14%
Dietary Fiber 6g 21%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 13g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0.05mg 0%
Calcium 186mg 15%
Iron 2mg 10%
Potassium 1050mg 27%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This Mexican twist on potato skins is the perfect appetizer to get your friends and family in the mood to fiesta. Made with russet potatoes, Oaxaca or mozzarella cheese, Mexican crema, bacon and topped with chives.

Ingredients

  • 3 ea. large russet potatoes, washed and scrubbed
  • 1 T. olive oil
  • 1 t. kosher or sea salt, divided, or more to taste
  • 6 ea. slices thick of bacon, coarsely chopped
  • 2/3 c. Mexican crema
  • 3 T. sauce from chipotles in adobo
  • 1 c. Oaxaca or mozzarella cheese, grated
  • 1 ea. Avocado From Mexico, halved, pitted, peeled, and thinly sliced
  • 2 T. chives, chopped

Instructions

  1. Preheat oven to 400ᴼF.
  2. Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, sprinkle with 1/2 teaspoon salt, and place on a baking sheet. Bake for 1 hour until tender inside and crisp on the outside.
  3. In a medium-sized skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper towel lined plate. Set aside.
  4. In a small bowl, mix crema with chipotle in adobo sauce. Set aside.
  5. Remove potatoes from the oven and set aside until they are cool enough to handle. Cut them in half lengthwise and carefully scoop out the cooked potato, leaving a 1/4-inch wall all around. Reserve cooked potato for another use (like a potato and cheese omelet in the morning or tacos!).
  6. Raise the oven heat to 500ᴼF.
  7. Into each scooped potato half, add a generous amount of the chipotle crema and cover with the grated cheese. Place stuffed potato skins back on the backing sheet. Return to the oven for 5 to 6 more minutes until cheese has completely melted and has started to crisp.
  8. Remove from the oven, add the avocado slices, and sprinkle with bacon and chives. Serve.

Reviews

Nutrition Facts
Overloaded Mexican Potato Skins
Amount Per Serving 6
Calories 400 Calories from Fat 0
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 45%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 45mg 16%
Sodium 850mg 37%
Total Carbohydrates 38g 14%
Dietary Fiber 6g 21%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 13g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0.05mg 0%
Calcium 186mg 15%
Iron 2mg 10%
Potassium 1050mg 27%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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