Our simple Mexican-style potato skins will take you south of the border!

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Take a trip south of the border with these flavorful Mexican-inspired stuffed potato skins! All of your favorite Mexican ingredients come together in this appetizer, which could be served from any family gathering to your Cinco de Mayo fiesta! The recipe below calls for chicken in these potato skins, but that could easily be left out to make this dish vegetarian.
All the usual suspects are here: corn, red pepper, red onion and cumin, which will give your dish the authentic flavors of Mexico. A gooey Mexican cheese blend brings the dish together, while fresh chopped cilantro is added at the end for an extra burst of flavor. All the flavors of Mexico, in a traditional American appetizer!
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Cooktop Cove
Mexican-Stuffed Potato Skins
4-6
25 minutes
45 minutes
1 hour 15 minutes
4-6 medium Russet baking potatoes
2 tablespoons olive oil
1/2 red bell pepper, diced
1/2 large red onion, diced
1 1/2 cup diced grilled chicken
1 cup corn kernels, fresh or frozen & thawed
1 cup shredded Mexican cheese blend
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 tablespoons fresh chopped cilantro (optional, to garnish)
8 grape tomatoes, diced (to garnish)
Kosher salt & fresh ground black pepper
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
To make the filling:
In a large sauté pan, add the olive oil and heat over medium-high heat. Add the onion and red pepper and sauté together until softened, about 3-5 minutes.
Add the chicken, corn, chili powder, cumin, and salt & pepper (to taste), and stir until the mixture is well combined and fully seasoned, about 5 minutes.
Remove sauté pan from the heat, and carefully fill the potato skins with the chicken mixture about 80% of the way.
Top each potato skin with shredded Mexican cheese blend until fully covered.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5-7 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with fresh chopped cilantro, chopped cherry tomatoes, sour cream, and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: Adding a dollop of fresh guacamole would be the perfect topper for this over-stuffed Mexican potato skin!
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