These vegetarian Tex-Mex potato skins are loaded with pinto beans, cheddar, green onions, herbs, jalapeños, avocado, and lime crema.
Tex-Mex Potato Skins
Prep Time
15 mins
Cook Time
1 hr 10 mins
Cooling time
15 mins
Total Time
1 hr 25 mins
 
These vegetarian Tex-Mex potato skins are loaded with pinto beans, cheddar, green onions, herbs, jalapeños, avocado, and lime crema. Feel free to add bacon bits or a spoonful of seared ground beef, if that's your thing. 

See above for notes on alternate potato varieties like Yukon Gold or sweet potatoes (both are delicious options!). 

Potatoes can be roasted, halved, and hollowed up to 12 hours ahead of time. Wrap cooled potato skins tightly with plastic and keep in the fridge until needed.
Recipe Type: Appetizer
Cuisine: American
Keyword: potato skins
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Potato Skins
  • 6 small russet potatoes (select potatoes that are free of spots or bad spots), scrubbed
  • 2 tablespoons olive oil
  • sea salt
  • 1 15-ounce can pinto beans, rinsed
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon garlic powder
  • 3 tablespoons butter, melted
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon chili powder
  • 4 ounces cheddar, shredded
  • 4 ounces monetary or pepper jack, shredded
Toppings
  • 2 green onions, sliced thin
  • 1 jalapeño, seeded and sliced thin
  • 1/2 cup minced cilantro leaves
  • 1 avocado, sliced thin
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • juice of 1 lime, plus more for garnish
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Prick potatoes all over with the tines of a fork and arrange on baking sheet. Brush potatoes with a light coating of olive oil. Bake 60 - 70 minutes, or until potatoes are cooked through, and the skin is puffed up and a rich golden hue. Set aside to cool.
  2. When cool enough to handle, halve potatoes. Using a small spoon, score an oval into the flat side of the potato, leaving a 1/4-inch border. Carefully scoop out the centers, leaving border intact as best you can. Reserve scooped potato for another use (like mashed potatoes or soup). If desired, potatoes can be prepped up this point, cooled, wrapped, and refrigerated for up to 12 hours.
  3. When ready to serve potato skins, preheat oven to 400 degrees F.
  4. Spoon beans into a medium saucepan over medium heat. Add apple cider vinegar, garlic powder, and 1/2 teaspoon sea salt, plus more to taste. Cook, stirring often, until beans are warm and steamy, then set aside.
  5. Melt butter, and brush all over potato skins on both sides. Combine 1/2 teaspoon sea salt, pepper, and chili powder; sprinkle mixture all over potato skins. With oven still at 400 degrees F, roast potatoes skin side up for 5 minutes. Flip potatoes, fill with 1 - 2 tablespoons each pinto beans and shredded cheese, and 1 - 2 jalapeño slices. Roast potato skins 5 - 7 minutes, or until cheese is melted and bubbly.
  6. To make the lime crema, stir to combine sour cream and lime juice. If desired, spoon into a squeeze bottle.
  7. Top potato skins with sliced jalapeños, green onions, cilantro, avocado slices, lime crema, and salsa. Serve immediately.