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Homemade Mexican Potato Skins

Author Andrea Vaughan

Ingredients

  • 4 large potatoes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 lb ground beef
  • 1/2 cup Pace® Picante Sauce
  • 1 cup cheddar cheese shredded
  • 1/2 cup Pace® Salsa Verde
  • Garnishments: diced tomatoes green onions, avocados, and sour cream

Instructions

  1. Preheat oven to 400 degrees.
  2. Rub potatoes in olive oil, wrap in foil, and bake for 1 hour, or until soft.
  3. Meanwhile, combine chili, garlic and onion powder, oregano, paprika, cumin and salt in a bowl to make seasoning blend.
  4. In a pan over medium heat, brown ground beef and add in seasoning blend, and cook until meat is cooked through and juices run clear.
  5. Once potatoes are cooked, remove flesh. Add in each: 1/8 of the ground beef, 1/8 of the Pace® Picante Sauce and top with 1/8 of the cheese.
  6. Bake in preheated oven for 3 - 5 minutes, until cheese is melted.
  7. Top with Pace® Salsa Verde, diced tomatoes, chopped green onions and sliced avocados.