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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.
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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


  • Oven


  • 14 mini Yukon Gold Potatoes
  • 2 tbsp diced roma tomato
  • ¼ cup black beans
  • ¼ cup frozen corn thawed
  • ¼ cup shredded cheddar cheese
  • tsp chili powder
  • tsp paprika
  • 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


  • 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
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