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Mexican Potato Skins

These gluten-free Mexican 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!

These gluten-free Mexican 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!

8
10 Minutes
30 Minutes
40 Minutes

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

Directions

  1. Pierce each potato with a fork a few times and cook in microwave or oven until tender and cooked through.
  2. Allow potatoes to cool, then cut in half horizontally.
  3. Scoop out inside of each potato (save potato filling for mashed potatoes!), leaving about a ¼- inch thick wall.
  4. In large sauté pan heat olive oil. Add JENNIE-O® Lean Ground Turkey, season with salt and pepper, and cook breaking up the turkey to a crumble for 3 to 4 minutes or until turkey is cooked through.
  5. Add garlic and sauté, stirring often, for 1 more minute.
  6. Add black beans, corn, tomato, cumin, and parsley or cilantro and stir to combine.
  7. Cover pan and simmer for 5 minutes to blend flavors.
  8. Preheat oven to 400°F.
  9. Place potato skins on a foil-lined baking sheet and brush interior of each potato with a tablespoon of olive oil.
  10. Bake potato skins for 15 minutes to crisp slightly.
  11. Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin.
  12. Top with 1 or 2 tablespoons of shredded cheese (depending on size of potato) and bake 5 minutes more or until cheese is melted.
  13. Top each potato with a spoonful of HERDEZ® Salsa Casera, a spoonful of Original WHOLLY GUACAMOLE®, a dollop of sour cream and a few chopped green onions.

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