Vegetarian Mexican Potato Skins

By Linley Hanson

1/24/2020

These vegetarian Mexican potato skins are the perfect healthy game day appetizer or for your next get together. They have the crispiest skin and the most flavorful toppings! We love potato skins because they are an appetizer that everyone loves! Our buffalo cauliflower wings and vegan queso are two other FFF favorites!

The Best Game Day Appetizer

• Potato skins are the perfect appetizer to serve to the masses.
• You can change up a potato skin with different toppings to keep things interesting!
• The crispy skins of the potato are heaven on earth.

The Key to Crispy Skins

• Coconut oil
• Avocado oil
• Melted butter
• Canola oil

Potato Skins Qs

Are potatoes skins good for you?

Can I use any kind of potato for potato skins?

What can you do with the inside of potato skins?

• Make a batch of these mashed potatoes !
• Let them cool, place them in a reusable bag and make potato soup when you have enough innards.
• Make potato pancakes!

Can you freeze potato skins?

Why would I freeze potato skins?

How long do potato skins last in the refrigerator?

Choose Your Toppings!

• Fajita veggies would be delicious. Dice up peppers and onions and then sauté them, and then thrown them right on top!
• If you are a meat eater taco meat or shredded chicken seasoning with taco seasoning would be delicious.
• Cotija cheese crumbles would be a great addition!

More Healthy Appetizers

• Mexican Beef Skillet
• Healthy Buffalo Cauliflower Wings
• Roasted Garlic Carmelized Onion Dip

Ingredients1x2x3x

Potatoes

• ▢ 6 medium/large russet potatoes , sliced in half
• ▢ 2 tablespoons olive oil , divided
• ▢ salt , to taste
• ▢ pepper , to taste

Black Bean Filling

• ▢ 15 oz. canned black beans , rinsed and drained
• ▢ 2 teaspoons taco seasoning
• ▢ 2 tablespoons salsa
• ▢ 1 teaspoon fresh lime juice

Other Ingredients

• ▢ 1 cup shredded cheddar cheese
• ▢ 1/2 cup guacamole
• ▢ 1/2 cup Greek yogurt , or sour cream
• ▢ fresh cilantro

Instructions

• First, preheat oven to 425ºF. Then, spray a large baking sheet with nonstick cooking spray.
• Wash and pat dry russet potatoes. Then, slice them in half, hot dog-style and lay them skin-side down on the baking sheet.
• Use a brush to brush both sides of each potato half with olive oil. You’ll use about half the oil now and half later. Then generously season each potato half with salt and pepper, to taste.
• Bake at 425ºF for 35-40 minutes, flipping the halves every 10 minutes. Flipping the potatoes is key to even baking. It also prevents one side from burning.
• Once your potatoes are tender, remove them from the oven and use a cookie scoop to scoop a few tablespoons of flesh out of the middle of each potato half. You want to make sure you don’t go all the way down to the skin and that you leave enough flesh for eating.
• Use the brush to rub each (again) half with olive oil. This is going to make them nice and crispy. Place the potatoes skin-side UP on the baking sheet.
• Bake potato halves at 425ºF for an additonal 5 minutes.
• Remove potatoes from oven and set aside.
• Now, prepare the black bean filling. In a large bowl, mix together black beans, taco seasoning, salsa, and fresh lime juice.
• Then, spoon in around a tablespoon of fillig into each potato half and sprinkle on a generous amount of cheese.
• Bake potato skins at 4250ºF for around 10 minutes. The goal here is to heat the black beans and melt the cheese.
• Remove from oven and then top with guacamole, Greek yogurt, and fresh cilantro.
• Eat immediately.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!

Vegetarian Healthier Mexican Potato Skins

Ingredients

Potatoes

• 6 medium/large russet potatoes sliced in half
• 2 tablespoons olive oil divided
• salt to taste
• pepper to taste

Black Bean Filling

• 15 oz. canned black beans rinsed and drained
• 2 teaspoons taco seasoning
• 2 tablespoons salsa
• 1 teaspoon fresh lime juice

Other Ingredients

• 1 cup shredded cheddar cheese
• 1/2 cup guacamole
• 1/2 cup Greek yogurt or sour cream
• fresh cilantro

Instructions

• First, preheat oven to 425ºF. Then, spray a large baking sheet with nonstick cooking spray.
• Wash and pat dry russet potatoes. Then, slice them in half, hot dog-style and lay them skin-side down on the baking sheet.
• Use a brush to brush both sides of each potato half with olive oil. You’ll use about half the oil now and half later. Then generously season each potato half with salt and pepper, to taste.
• Bake at 425ºF for 35-40 minutes, flipping the halves every 10 minutes. Flipping the potatoes is key to even baking. It also prevents one side from burning.
• Once your potatoes are tender, remove them from the oven and use a cookie scoop to scoop a few tablespoons of flesh out of the middle of each potato half. You want to make sure you don’t go all the way down to the skin and that you leave enough flesh for eating.
• Use the brush to rub each (again) half with olive oil. This is going to make them nice and crispy. Place the potatoes skin-side UP on the baking sheet.
• Bake potato halves at 425ºF for an additonal 5 minutes.
• Remove potatoes from oven and set aside.
• Now, prepare the black bean filling. In a large bowl, mix together black beans, taco seasoning, salsa, and fresh lime juice.
• Then, spoon in around a tablespoon of fillig into each potato half and sprinkle on a generous amount of cheese.
• Bake potato skins at 4250ºF for around 10 minutes. The goal here is to heat the black beans and melt the cheese.
• Remove from oven and then top with guacamole, Greek yogurt, and fresh cilantro.
• Eat immediately.

Nutrition