Kick Up Your Appetizers: Southwest Potato Skins!
Get ready to add a burst of zesty flavor to your next gathering because we’re taking a classic favorite and giving it a mouthwatering makeover! Our Southwest Potato Skins are the perfect way to transform a simple appetizer into a truly unforgettable dish. These aren’t your average potato skins; they’re loaded with vibrant, Southwestern-inspired ingredients that are guaranteed to get everyone excited.
Baked to crispy, golden perfection, these delicious potato boats are filled to the brim with seasoned black beans, sweet corn, zesty peppers, and, of course, a generous layer of gooey, melted cheese. It’s a fantastic blend of textures and tastes that’s both hearty and fresh. Each bite delivers a perfect balance of smoky, spicy, and savory flavors that will have your taste buds dancing.
Whether you’re hosting a big party, cheering on your favorite team on game day, or simply looking for a fun and interactive family dinner, these Southwest Potato Skins are your go-to. They’re easy to prepare, always a crowd-pleaser, and incredibly satisfying. So, get ready to bake up a batch of this zesty, cheesy goodness and watch them disappear in record time!
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These loaded tater tot cups are easy to make and oh-so delicious! Perfect for an appetizer or side dish (think burgers, sloppy joe’s etc), these delicious bites are sure to please! My favorite part: you only need four ingredients to make this yummy app!
You will need the following items to make this recipe:
Ingredients:
- 4 small potatoes, scrubbed
- 2 tbsp olive oil
- 1-2 tsp salt
- ¼ cup black beans, drained and rinsed
- ¼ cup corn
- ¼ cup diced tomato
- 2 tbsp diced red onion
- 2 tbsp diced jalapeno
- ½ tsp cumin
- ¼ tsp chili powder
- ⅓ cup cheddar jack cheese
- 2-3 tbsp sour cream
- 1 green onion, diced
Directions:
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
- Chop your onions and jalapeno.
- Wash and scrub the potatoes, then pat dry and pierce with a fork on all sides.
- Brush the potatoes with 1 tablespoon of the olive oil and sprinkle with salt. Arrange on the baking sheet.
- Bake for 30-45 minutes, until tender. Remove from the oven and allow them to cool enough to be handled.
- Slice the potatoes in half lengthwise and spoon out the inside of the potato, leaving about ¼ inch left inside.
- Arrange the potatoes cut side down on the baking sheet, then brush the outside with the remaining 1 tbsp of olive oil.
- Bake for 8 minutes, remove from the oven, flip so the cut side is upright, and bake for an additional 8 minutes.
- While they’re baking for the final 8 minutes, warm the black beans, corn, diced tomatoes, red onion, and jalapeno over medium heat in a small skillet. Stir as it’s warming to combine everything.
- Once the potatoes are done, leave them on the baking sheet and fill them with the mixture and top with cheese.
- Bake for an additional 5 minutes.
- Top with sour cream and green onion to serve.
Print the Recipe:
Southwest Potato Skins Recipe
Southwest Potato Skins are a zesty twist on a classic appetizer, loaded with seasoned black beans, corn, peppers, and melted cheese. Baked until crispy and golden, they’re perfect for parties, game day, or a fun family dinner!
Ingredients
- 4 small potatoes, scrubbed
- 2 tbsp olive oil
- 1-2 tsp salt
- ¼ cup black beans, drained and rinsed
- ¼ cup corn
- ¼ cup diced tomato
- 2 tbsp diced red onion
- 2 tbsp diced jalapeno
- ½ tsp cumin
- ¼ tsp chili powder
- ⅓ cup cheddar jack cheese
- 2-3 tbsp sour cream
- 1 Green onion diced
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
- Chop your onions and jalapeno.
- Wash and scrub the potatoes, then pat dry and pierce with a fork on all sides.
- Brush the potatoes with 1 tablespoon of the olive oil and sprinkle with salt. Arrange on the baking sheet.
- Bake for 30-45 minutes, until tender. Remove from the oven and allow them to cool enough to be handled.
- Slice the potatoes in half lengthwise and spoon out the inside of the potato, leaving about ¼ inch left inside.
- Arrange the potatoes cut side down on the baking sheet, then brush the outside with the remaining 1 tbsp of olive oil.
- Baker for 8 minutes, remove from the oven, flip so the cut side is upright and bake for an additional 8 minutes.
- While they’re baking for the final 8 minutes, warm the black beans, corn, diced tomatoes, red onion, and jalapeno over medium heat in a small skillet. Stir as it’s warming to combine everything.
- Once the potatoes are done, leave them on the baking sheet and fill them with the mixture and top with cheese. Bake for an additional 5 minutes.
- Top with sour cream and green onion to serve.
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