These Tex-Mex Potato Skins are a crowd pleaser! I prepared this for a small gathering recently, and everyone just kept asking for more. Well, can’t blame my friends, who doesn’t love tatters with jalapeno jack cheese, topped with guacamole and fresh salsa, right? Super scrumptious I think! Try making it!
Tex-Mex Potato Skins
6 Medium Russet Potatoes, scrubbed
2 Tbsp Olive Oil
200g Grated Jalapeno Jack Cheese
Freshly Ground Black Pepper
Fresh Coriander Leaves, picked
Pickled Jalapeno Peppers (optional)
Preheat the oven to 400˚F.
Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly.
Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.
Brush the potato inside out with olive oil and season lightly with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.
Turn the oven to 450˚F.
Fill the potato skin with 2 Tbsp of jalapeno jack cheese and season with black pepper, if desire.
Bake the potatoes for about 8 to 10 minutes, or until the cheese has melted. Serve the potatoes with guacamole, fresh salsa, pickled jalapeno peppers and garnish with fresh cilantro. Serve immediately.
Makes 12 Potato Skins