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.
Preheat oven to 350° F. Toss potatoes with olive oil, salt, and pepper. Bake in 350° F oven for about 45 minutes, or until tender.
While the potatoes bake, mix the drained black beans and the drained green chilies in a medium bowl, and set aside.
Remove the potatoes from the oven, and allow to cool, about 10 minutes. Slice each potato in half lengthwise. 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 chiles, and cheese. Drizzle Enchilada Sauce over the top of each potato.
Place filled potatoes back in the oven and bake for about 10 minutes until fillings are heated through, and cheese is melted and bubbly. Remove from oven and sprinkle with chopped green onion or cilantro.
Serve with sour cream, guacamole, additional enchilada sauce, or salsa, as desired.