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Homemade Mexican Potato Skins

Course Appetizer
Cuisine American
Keyword superbowl
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 308 kcal
Author Andrea Vaughan


  • 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 salsa
  • 1 cup cheddar cheese shredded
  • 1/2 cup salsa verde
  • Garnishments: diced tomatoes green onions, avocados, and sour cream


  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 salsa and top with 1/8 of the cheese.

  6. Bake in preheated oven for 3 - 5 minutes, until cheese is melted.
  7. Top with salsa verde, diced tomatoes, chopped green onions and sliced avocados.

Nutrition Facts
Homemade Mexican Potato Skins
Amount Per Serving
Calories 308 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g40%
Cholesterol 55mg18%
Sodium 503mg21%
Potassium 691mg20%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 2g2%
Protein 16g32%
Vitamin A 413IU8%
Vitamin C 13mg16%
Calcium 151mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.