Crispy Stuffed Tex-Mex Potato Skins
This recipe marries baked potato skins, twice baked potatoes, and Tex-Mex flavors into one delectable morsel. The key to making these possible for a busy weeknight is to cook the potatoes in advance (you can even use the slow cooker), and even make the stuffing in advance if you can. Baking the potato skins without the filling for a few minutes makes them nice and crispy.
- 6 small russet potatoes
- 2 strips bacon (turkey, pork, or meatless) cooked and crumbled (optional)
- 2 Tbsp. extra virgin olive oil
- ¾ cup low fat sour cream or plain Greek yogurt
- ½ cup salsa
- 3 scallions green parts only, thinly sliced
- ½ cup Cheddar cheese shredded
- Poke a few holes in each potato and bake them for 50 – 60 minutes at 400 degrees until they are tender. This can be done up to 24 hours in advance.
- Cook and crumble the bacon, if you are using it.
- Raise the oven temperature to 450 degrees. Pour 1 Tbsp. olive oil into a small bowl.
- Wearing an oven mitt to protect your hands, halve the potatoes and using a grapefruit spoon or teaspoon, scoop the flesh from each potato half into a bowl, leaving a thin layer of potato around the edges and bottoms of the skins.
- Transfer the potato skins to a baking sheet that has been sprayed with nonstick cooking spray, brush the insides of the potato skins with the oil using a pastry brush, and bake them for 8 – 10 minutes until they are crisp and starting to brown.
- Remove them from the oven and preheat the broiler, setting the oven rack a few inches from the heating element.
- Meanwhile, mash the potato flesh with 1 Tbsp. oil, the sour cream, salsa, scallions, and bacon (optional).
- Scoop some of the potato mixture into each potato half to just fill it (you will have some extra potato filling [1/2 – ¾ cup] at the end), and carefully sprinkle the cheese on top of the potatoes.
- Broil the potatoes for about 2 minutes until the cheese is melted and starting to brown. Let them cool for a few minutes before serving. We recommend eating them with your hands.
Slow Cooker Directions
- Prick the potatoes several times with a fork and wrap each one tightly in foil. Cook the potatoes in the slow cooker on low for 8 – 10 hours or on high for 3 - 4 hours, then proceed with the recipe above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Bake the potatoes, slice the scallions, cook, crumble, and refrigerate the bacon if using, prepare and refrigerate the potato stuffing or stuff and refrigerate the potatoes, shred the cheese if necessary and refrigerate. Scramble Flavor Booster: Use spicy salsa and/or use Pepper Jack cheese in place of their milder ingredients. Tip: We buy organic potatoes whenever they’re available, especially if we’ll be eating the skins, as in this recipe. Choosing organic is better for the farmers, your family, and the earth! Nutritional Information Per Serving (% based upon daily values): Calories 344, Total Fat: 14g, 21.5%; Saturated Fat: 5g, 24%; Cholesterol: 20mg, 6.5%; Sodium: 452mg, 19%; Total Carbohydrate: 47g, 16.5%; Dietary Fiber: 8g, 39%; Sugar: 6g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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