Potato Skins Tex Mex Recipes

TEX-MEX POTATO SKINS

Tex-Mex Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Ingredients

Steps:

Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

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.

TEX-MEX POTATO SALAD

Tex-Mex Potato Salad image

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Steps:

Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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