Potato Skins Mexican Style
It’s not always feasible to eat out especially when those random food cravings take over you. Try this Potato Skins Mexican Style recipe which has an excellent balance of spice and the refreshing cilantro flavor as a seasoning in these potatoes skins. Making easy Mexican meals at home can always change things up and add a lot of fun during family meals. You can make this easy Mexican meal in no time, and it is a great option for busy weeknights. You can also serve these potatoes along with salsa or guacamole dip on the side. There are never enough potatoes recipes to cook family meals. Every potato recipe is worth trying at least once since each recipe brings its wonderful flavor during mealtime. Potatoes are also very healthy especially because they are free from fat, cholesterol, and gluten. This Mexican style potato skins recipe is worth your time and effort. Surprise your family with this delicious potato recipe today!
This is a printable recipe.
8 (3-inch-long) russet potatoes, scrubbed and thoroughly dried
2 Tablespoons (1/4 stick) butter, melted
freshly ground black pepper
2 cups shredded Monteray Jack cheese
2 teaspoons finely chopped fresh cilantro
6 slices cooked, crumbled bacon
Serve with sour cream and Mexican Hot sauce.
Heat the oven to 400F
Line a baking sheet with parchment paper and set aside.
Spear the potatoes with a sharp knife and place onto the middle rack.
Place the clean potatoes directly onto the oven rack and bake for about 50 minutes, until the skins are crispy and the knife can easily pierce the potatoes.
While the potatoes are baking, cook the bacon strips in a skillet on the stovetop until crispy.
Remove the bacon strips and let drain on a plate line with paper towels. Set aside to cool enough to handle then use your fingers to break into crumbly bits. Set aside until later.
Remove from the oven and transfer to a wire cooling rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch intact.
Save the scooped potato for another meal.
Melt the butter in a small saucepan over low heat.
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
Evenly space the potato halves with the skin side up onto the prepared baking sheet and broil about 2-3 minutes, until the butter foams and the skins start to crisp.
Watch carefully so they don't burn.
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Divide the cheese evenly into the potatoes. Sprinkle the finely chopped cilantro and the cooked bacon bits on top.
Place in the broiler and broil and cook 4-5 minutes, until the cheese is melted and bubbling. Watch carefully not to burn.
Remove from the broiler and serve hot with sour cream, and Mexican hot sauce.
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Nutrition Facts for:Potato Skins Mexican Style From Grandmother's Kitchen
Ingredients: Russet potatoes, butter, salt, pepper, cheese, cilantro, bacon.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 6 servings.
* Per serving: Calories 535, Calories from Fat 257, Total Fat 28.5g 44%, Saturated Fat 14.4g 72%, Cholesterol 81mg 27%, Sodium 960mg 40%, Potassium 1357mg 39%, Carbohydrates 45.6g 15%, Dietary Fiber 6.9g 28%, Sugars 3.5g, Protein 24.7g, Vitamin A 11%, Vitamin C 93%
Calcium 30%, Iron 12%
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