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Mini potato skins on a white plate filled with corn, black beans, and sour cream.

Mini Mexican Potato Skins

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.
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 26
Calories 80kcal
Author Katie


  • Oven


  • 14 mini Yukon Gold Potatoes
  • 2 tablespoon diced roma tomato
  • ¼ cup black beans
  • ¼ cup frozen corn thawed
  • ¼ cup shredded cheddar cheese
  • teaspoon chili powder
  • teaspoon paprika
  • teaspoon salt
  • 1 dash cayenne powder
  • 1 dash onion powder
  • 1 tablespoon cilantro minced
  • 2 green onions thinly sliced
  • ½ lime lightly squeezed
  • *Sour cream for topping


  • 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.


  • 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.


Serving: 1g | Calories: 80kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 404mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 1mg