Mexican Potato Skins
A baked potato skin with lovely Mexican ingredients makes this a hearty and delicious appetizer, that is perfect for game day or any day!
Ingredients
- 4 medium potatoes russets, bakers, Idaho, whites all would work
- 2 Tbsp. olive oil plus more for the outside of the potatoes
- Kosher salt
- 1/2 red pepper diced
- 1/2 red onion diced
- 1 cup frozen corn kernels thawed
- 1 cup diced chicken
- 1 tsp. chili powder
- 1/2 tsp. cumin
- Salt and pepper to taste
- 1 cup Mexican blend shredded cheese
Avocado Cream
- ¼ tsp. grated lime rind
- 2 Tbsp. fresh lime juice divided
- ¼ cup light sour cream
- 2-3 Tbsp. milk
- ½ ripe peeled avocado
- Salt to taste
Garnish
- 2 Tbsp. cilantro chopped
- Chopped grape tomatoes
Instructions
- Preheat oven to 400F. Line a baking sheet with foil. Rub the outside of the potatoes with olive oil and then sprinkle with Kosher salt. Bake for 50-60 min. or until cooked through. Let cool while you make the filling.
- In a blender or food processor, mix the avocado cream ingredients together. Use more or less milk to get the right consistency that you like. Set aside.
- Add the 2 Tbsp. olive oil to a large saute pan. Add in the peppers and red onion and cook over medium-high heat until tender. Stir in the chicken, corn, chili powder, cumin, salt and pepper to taste. Cook stirring for 4-5 min. Set aside.
- When potatoes are cool enough to handle. Slice in half lengthwise and scoop out center of the potatoes. Save the potato for another use, pancakes, scones or soup. Fill the skins with about 4 Tbsp. of the chicken mixture. Top with the shredded cheese and place on a clean foil or parchment lined baking sheet. Return to the oven and let bake for 3-4 min. or until cheese is bubbly.
- Top with the avocado cream, cilantro and tomatoes, serve immediately!
Nutrition
Serving: 1
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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