Tex-Mex style potato skins

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Quantity: 16 canapés

The best part about a baked potato is its crispy skins. In this recipe, potato skins become the base of the appetizer. Make classic or cheesy potato skins and fill them like boats with canned refried beans, crumbled chorizo, shredded cheese, pickled jalapeño rings, and a drizzle of hot sauce. Serve these Tex-Mex-style potato skins as an appetizer at house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Potato peels

4 large Russet Burbank potatoes
1 cup grated cheddar

Toppings

Refried beans, crumbled grilled chorizo, shredded Monterey Jack cheese, hot sauce, pickled jalapeños

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, baked beans, chorizo sausage, Monterey Jack cheese

Cooking the dish according to the recipe:

How to Make Classic Potato Skins

Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut the potatoes into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes.