These Mini Mexican Potato Skins are perfect for entertaining whether watching a sporting event or having friends over for tacos. These vegetarian and gluten free potato bites are perfect for your next gathering.
This recipe for Mini Mexican Potato Skins came from an aha moment. I love the flavors of Mexican food and had a bunch of leftover mini potatoes. I didn’t want them to go to waste so I came up with this recipe. They are mini making them bite-size and chocked full of flavor. Oh, and did I mention they are Gluten Free?!?! Yes, so all of your gluten free friends can indulge on these as well! Oh, and your vegetarian friends, too.
These mini potato bites are pretty much pleasing all your friends at this point. Well, maybe not the carnivores. However, these are hearty one-bite wonders and thanks to the fabulous flavors they won’t be asking for a plate of steak after eating a few of these.
It has been about a year since I last posted about potato skins. I don’t know what it is about football that always reminds me of this glorious appetizer. Last year, I published my favorite and go-to recipes for loaded potato skins. I can’t lie, though. Homemade potato skins of any kind do take a lot more time to prepare verse going to the store and buying a box of frozen spuds. However, they taste ten times better than the frozen version. So if your short on time. These might not be the appetizer for you to make, now. However, you could assemble them ahead of time and then pop them in the oven as your guest arrive.
Table of contents
Ingredients
- Potatoes – I use mini yukon gold potatoes for this recipe.
- Vegetables – tomato, corn, and green onions.
- Beans – I prefer black beans for this recipe.
- Spices – I like to use a mix of chili powder, paprika, salt, cayenne, and onion powder. As well as fresh cilantro.
- Dairy – I use both shredded cheese and sour cream for topping.
Directions
- In a large pot, boil the mini potatoes until you can easily prick them with a fork (about 20 minutes). Let them cool.
- While the potatoes are cooling, in a mixing bowl add roma tomato, black beans, corn, cheddar cheese, spices, cilantro, green onion, and a dash of lime juice. Mix well and set aside.
- Once the potatoes have cooled, halve each potato. Carefully, using a melon baller carve out a hole for each potato.
- Begin filling each hollowed potato with a scoop of filling.
- Bake at 450 degrees for 12 minutes or until cheese has melted and the skins are crispy. Top with a tiny dollop of sour cream.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I’m making my Mexican potato skins.
- Cheese – If you like more cheese, top each mini potato bite with additional cheese before baking.
- Save the Potato Filling – Don’t throw away the potato filling you spoon out. Save it and fry it for breakfast the next morning!
- Substitutions – Here are a few of my favorite substitutions for these mini potato skins.
- Beans – You can use pinto or red beans instead of black beans.
- Tomato – Instead of a tomato use a little salsa to make it saucy.
- Corn – Fresh leftover grilled corn makes a perfect enhancement to this dish.
- Potatoes – If you don’t have mini potatoes use full size potatoes. Just make sure you make a larger filling batter.
Appetizer Recipes
Here are a few more of my favorite appetizer recipes.
If you make this potato skin bites recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mini Mexican Potato Skins
Equipment
- Oven
Ingredients
- 14 mini Yukon Gold Potatoes
- 2 tbsp diced roma tomato
- ¼ cup black beans
- ¼ cup frozen corn thawed
- ¼ cup shredded cheddar cheese
- ⅛ tsp chili powder
- ⅛ tsp paprika
- ⅛ tsp salt
- 1 dash cayenne powder
- 1 dash onion powder
- 1 tbsp cilantro minced
- 2 green onions thinly sliced
- ½ lime lightly squeezed
- *Sour cream for topping
Instructions
- In a large pot, boil the mini potatoes until you can easily prick them with a fork (about 20 minutes). Let them cool.
- While the potatoes are cooling, in a mixing bowl add roma tomato, black beans, corn, cheddar cheese, spices, cilantro, green onion, and a dash of lime juice. Mix well and set aside.
- Once the potatoes have cooled, halve each potato. Carefully, using a melon baller carve out a hole for each potato.
- Begin filling each hollowed potato with a scoop of filling.
- Bake at 450 degrees for 12 minutes or until cheese has melted and the skins are crispy. Top with a tiny dollop of sour cream.
Notes
- Cheese – If you like more cheese, top each mini potato bite with additional cheese before baking.
- Save the Potato Filling – Don’t throw away the potato filling you spoon out. Save it and fry it for breakfast the next morning!
- Substitutions – Here are a few of my favorite substitutions for these mini potato skins.
- Beans – You can use pinto or red beans instead of black beans.
- Tomato – Instead of a tomato use a little salsa to make it saucy.
- Corn – Fresh leftover grilled corn makes a perfect enhancement to this dish.
- Potatoes – If you don’t have mini potatoes use full size potatoes. Just make sure you make a larger filling batter.
Nutrition
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Wow, they’re such cuties! A perfect party snack 🙂
Love this idea! We are all about turning a lot of classic recipes into Mexican fare.
Maeghan I live for Mexican food!
These are awesome! Thanks for the inspiration! Yum, yum, yum!!!!
Angela, thanks for the kind comments. I thought of you when I made them because they are gluten free! 🙂
those are adorable, Katie 🙂 Great idea!
Thanks Addie!
Gluten free is often a concern, since one of my close friends cannot eat gluten. Also I looove taco flavors, these are awesome!
Ashley–I’m always trying to accommodate my vegetarian and gluten free friends diets!