The Mexicola Avocado and Baked Mexican Stuffed Potato Skins
I LOVE these Mexican Potato Skins! They are so tasty and so perfect for nibbling on while watching the game! I would say that these are one of my favorite treats to make and eat!
A review of the Mexicola Avocado
The Mexicola Avocado and Mexican Potato Skins – a review of the Mexicola Avocado, and a delicious recipe for Mini Mexican Stuffed Baked Potato Skins.
The other day Dan came home with some avocados from a co-worker of his. These avocados were beautiful! Smooth dark black skin with small dark pink spots on them. I immediately asked what kind of avocado they were. He didn’t know; she didn’t say. So, of course I had to investigate.
Turns out these are Mexicola Avocados. They originated in 1910 in Pasadena, CA. They’re ready for harvest from September to October. And, in my reading I found out that the skin of these avocados is edible as well.
When she gave them to us they weren’t quite ripe. But, after a couple of days on the counter, they were perfect. I cut them open to show a very large pit, so there isn’t much meat inside these avocados.
Oh, but the meat inside these was delicious. Rich, buttery, and full flavored, not watery or fibrous. I tried the skin, and it tasted bitter, so I don’t recommend eating the skin, but it was interesting to try. The skin was also very thin, and it was a bit difficult to peel off; it left a bit of black color on the flesh of the avocado, but since the skin is edible, I figure it doesn’t really matter if it left some on the avocado. And, the residue didn’t make the flesh bitter at all. If you see any Mexicola Avocados at the market do yourself a favor and buy them. They were great!
I made these avocados into guacamole (my favorite!). And served the guacamole with some Baked Mexican Stuffed Potato Skins.
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 (meaning I use 3 pounds of mini potatoes), and we have leftovers. Which just means we have a super tasty lunch ready for the next day. They microwave up very nicely.
Now, this isn’t a super fast recipe, but it is pretty easy. There’s some time for baking the potatoes. I prefer the flavor and texture of a baked potato to a boiled one. I think the baked potato is lighter and fluffier with a more earthy flavor. I also find the baked potato to be easier to work with when hollowing it out for potato skins.
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
Feel free to mix up the toppings and sauces too. 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 (recipe here or an Easy Enchilada Sauce here), 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.
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.
How to make the Mini Mexican Stuffed Baked Potato Skins:
I love doing reviews of different kinds of avocados I find.
Want to read more of them? Here they are
Mini Baked Mexican Stuffed Potato Skins Recipe:
Baked Mexican Potato Skins
- 1.5 pounds mini potatoes
- 1 can 15 ounce black beans, drained and rinsed
- 1 can 4 ounce diced green chiles, drained
- Shredded Cheddar Mozzarella cheese, Pepper Jack cheese
- Enchilada Sauce
Additional toppings as desired
- Green onion
- Sour cream
- Tomatillo salsa
- Preheat oven to 350° F. Toss potatoes with olive oil and salt. Bake in 350° F oven for about 45 minutes or until tender.
- Remove from oven and slice each potato in half. Scoop some of the potato out leaving a small wall of potato around the edges. Save the scooped potato for another use, like mashed potatoes.
- Fill each potato half with black beans, diced green chile, and cheese. Drizzle Enchilada Sauce over the top of each potato.
- Place potatoes back in the oven and bake for about 10 minutes until fillings are heated through, and cheese is melted. Remove from oven and sprinkle with green onion and cilantro.
- Serve with sour cream, guacamole, additional enchilada sauce, or salsa, as desired.
Recipe for Enchilada Sauce here: https://lifecurrentsblog.com/vegetable-enchiladas/
Keep in mind that the nutrition analysis here is a very rough estimate. The only things I give actual amounts for are the potatoes, beans, and green chiles. Everything else is up to you how much you use. The less cheese and sour cream you use, the lower the calories will be. The rest of the ingredients are really healthy, and overall not too calorie dense.
Adapted from Out A Thyme