hero-mexican-recipes

Mexican Potato Skins

These gluten-free potato skins are a perfect appetizer, afternoon snack or weeknight meal when served with a green salad. Use large potatoes for a main meal or small potatoes for appetizer size. They’re so good, you won’t be able to eat just one!

Ingredients:

  • 6

    small or 4 large baking potatoes, scrubbed clean and dried

  • 2 tablespoons

    olive oil

  • 1 pound

    JENNIE-O® Lean Ground Turkey

  • Salt and freshly ground pepper

  • 1

    garlic clove, minced

  • 1 cup

    canned black beans, rinsed and drained

  • 1 cup

    canned or frozen corn kernels 

  • 1

    large diced tomato

  • 1 teaspoon

    ground cumin

  • 1/4 cup

    freshly chopped parsley or cilantro

  • 1 cup

    shredded Mexican blend cheese

  • 1 1/2 cups

    HERDEZ® Salsa Casera

  • 1 cup

    Original WHOLLY GUACAMOLE®

  • 1/2 cup

    light sour cream, for garnish

  • 1/4 cup

    chopped green onions

Print Recipe

Serves 12 small or 8 large potato skins

 

Directions:

  1. Pierce each potato with a fork a few times and cook in microwave or oven until tender and cooked through. Allow potatoes to cool, then cut in half horizontally.  Scoop out inside of each potato (save potato filling for mashed potatoes!), leaving about a ¼-inch thick wall.

  2. In large sauté pan heat olive oil. Add JENNIE-O® Lean Ground Turkey, season with salt and pepper and cook, breaking up turkey to crumble it, for 3 to 4 minutes or until turkey is cooked through. Add garlic and sauté, stirring often, for 1 minute more. Add black beans, corn, tomato, cumin and parsley or cilantro and stir to combine. Cover pan and simmer for 5 minutes to blend flavors.

  3. Preheat oven to 400°F. Place potato skins on a foil lined baking sheet and brush interior of each potato with a tablespoon of olive oil. Bake potato skins for 5 minutes to crisp slightly.  

  4. Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin. Top with 1 or 2 tablespoons of shredded cheese (depending on size of potato) and bake 5 minutes more or until cheese is melted.

  5. Top each potato with spoonful of HERDEZ® Salsa Casera, spoonful of Original WHOLLY GUACAMOLE®, dollop of sour cream and a few chopped green onions.

 

HERDEZ Chicken Chipotle

Tender chicken with Spanish rice in a sweet, smoky chipotle sauce.

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