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.
Calories 80 kcal
14 mini Yukon Gold Potatoes 2 tablespoon diced roma tomato ¼ cup black beans ¼ cup frozen corn thawed ¼ cup shredded cheddar cheese ⅛ teaspoon chili powder ⅛ teaspoon paprika ⅛ 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: 1 g | Calories: 80 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 24 mg | Potassium: 404 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 42 IU | Vitamin C: 19 mg | Calcium: 21 mg | Iron: 1 mg