Mexican Potato Skins

Meet your new favorite game day appetizers! Mini vegetarian Mexican Potato Skins are baked mini potato skins stuffed with Mexican ingredients, making this a hearty and delicious appetizer that’s perfect for nibbling on while watching the game.

I first published this recipe in 2014, where these appetizers quickly became one of my favorite treats to make and eat! But it was time for a facelift for these little appetizer bites, and time for a better user experience.

They’re perfect for parties and tailgating snacks month because you can make up a big batch of these delicious treats, and they can easily be made ahead of time. They’ll become a favorite in your house too!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Why you’ll love these Mini Mexican loaded potato skins:

• Baked not fried: Mini potatoes are baked until crispy outside which means they aren’t as greasy as their deep-fried friends.
• Mini bites: because we use mini potatoes, they’re just one or two bites, making them perfect for a party.
• Loaded with flavor: Each potato skin is packed with Mexican flavors like black beans, green chiles, cheese, and enchiladas sauce
• Make ahead: So simple to whip up; you can even get the kids to help you. Make up a big batch or two and store them until game day or party day.

Can these be made ahead?

Yes, these are great made ahead! Bake up the potatoes, hollow them out, and pop the fillings in. Cover them with plastic wrap and pop the whole tray back in the fridge. You can bake them up right before party time.

Storing leftovers

These also reheat beautifully. Make sure the they are fully cooled before placing them in the refrigerator. The filled & baked skins can last up to 5 days in the fridge in a tightly covered container. When you’re ready to eat them, pop them back in a 400° F oven for 5 minutes.

They microwave up very nicely.

The prepped potato skins can also be frozen for longer storage. Let them cool completely and place them in a freezer safe airtight container or ziptop bag. They’ll keep for several months in the freezer. Bake these potato skins right from frozen, no need to defrost first.

Mini Mexican Stuffed Baked Potato Skins

These potato skins have become a favorite in our house! I make them all the time because they’re so delicious!

I usually make a double batch, and we have leftovers that I reheat in the next day or two. Which means we have a super tasty lunch ready for the next day.

Now, this isn’t a super-fast recipe to prep, but it is really easy.

There’s some time for baking the potatoes. The flavor and texture of a baked potato is better for these stuffed potatoes than a boiled one. I think the baked potato is lighter and fluffier with a more earthy flavor, and the skin gets nice and crispy when it’s baked. The baked potato tends to be easier to work with when hollowing it out for potato skins.

I give oven instructions for these potatoes because they’re so much fun to make a big batch of them, and they just wouldn’t fit in the air fryer; you’d have to do several batches in the air fryer. So, I recommend going with the oven for these.

But despite the time involved in making these, they’re fabulous! I love making them for football days. And, if you made a whole big ol’ mess of them for a Super Bowl party, you’ll be loved by everyone! I guarantee it!

How to top these potato skins

These Mexican stuffed potatoes are so much fun, and you can feel free to mix up the toppings and sauces for these little potatoes.

I’ve made them with Tomatillo Sauce, Roasted Tomato Salsa, as well as Enchilada Sauce, and they’re just as delicious.

I’m super partial to the enchilada sauce, and I keep it in the freezer now. I thaw it to drizzle it on all kinds of things, from eggs to nachos to these potato skins.

After baking you can top these with the best avocado sauce or hot sauce.

Sprinkle them with black olives, chopped green onions, or cilantro after baking.

Pro tips for making great stuffed potato appetizers

Be sure to see the recipe card below for full ingredients and instructions

You might see some bags of mini potatoes at the store that are a medley of colors. These will work great and are quite fun! They make a pretty and fun presentation. And, you could match the color of the potato to your team’s colors.

One thing I don’t wan to forget to mention is that originally when I posted this recipe I called for a 1.5 pound bag of mini potatoes. I no longer see this size bag.

Now all I see at the store is a 1 pound bag of mini potatoes. I blame “shrinkflation”. So, I adjusted the recipe to call for 2 pounds of potatoes. You can easy change the recipe to however many pounds you like by using the servings slider on the recipe card. I actually like the recipe for 2 pounds of potatoes – more to love!

Oven bake the potatoes

Be sure to use a preheated oven to bake these.

Toss potatoes with olive oil, salt, and pepper. I like to rub the oil around on the potatoes with my hands. Sure, my hands get dirty, but it gets the potatoes nice and covered in oil.

Bake until tender. Remove the potatoes from the oven, and allow to cool, about 10 minutes so you can easily handle them.

Stuff the potatoes

While the potatoes bake, mix the drained black beans and green chilies together in a bowl.

Slice each potato in half lengthwise. Scoop some of the potato out leaving a small wall of potato around the edges.

I use a spoon to hollow out the potato skins. And, I run the spoon around the outside to make a border so that it’s easier to scoop the potato. My husband would use a {affiliate link} melon baller. Either way will work great.

I usually have a little of the fillings leftover from making these. That gets me some mashed potatoes with black beans for lunch too. Or, I’ll throw the beans and green chiles on a big salad.

Fill each potato half with black beans, diced green chiles, and cheese. I find it easiest to take a pinch of cheese, pressing it together in my fingers, and placing it on each potato half.

Drizzle Enchilada Sauce over the top of each potato. You can also drizzle the enchilada sauce on after the potatoes are baked, but I like the way that the sauce bakes into the cheese.

Place filled potatoes back in the oven and bake for about 10 minutes.

Top with final toppings after they come out of the oven: sour cream, cilantro, green onion, guacamole, avocado, salsa, additional enchilada sauce. Use whatever your heart desires!

More mini Mexican appetizers

I love little bites for appetizers, and you could do a whole spread for a party of little mini Mexican appetizers. Try some Mini taco cups, Chilaquiles cups, and Mexican street corn pizza.

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Mexican Potato Skins Recipe

By the way, if you’re looking for information on the Mexicola avocado that was in the original post, you’ll find that here in my Avocado reviews post.