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Loaded Mexican Potato Skins

Delicious crispy potato skins filled with seasoned chicken, colorful veggies, and melted cheese, perfect for any occasion!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings

Ingredients

Potatoes

  • 4 medium russet potatoes or bakers, Idaho, or white

Oil

  • 2 tablespoons olive oil plus more for the outside of the potatoes

Vegetables

  • ½ cup red pepper diced
  • ½ cup red onion diced
  • 1 cup frozen corn kernels thawed

Chicken

  • 1 cup diced chicken

Spices

  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • to taste Kosher salt
  • to taste black pepper

Cheese

  • 1 cup Mexican blend shredded cheese

Instructions

  • Step 1: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, pat them dry, and pierce each potato several times with a fork.
  • Step 2: Rub the potatoes with olive oil and sprinkle with kosher salt. Bake for 45-60 minutes until tender.
  • Step 3: Heat a skillet over medium heat, add olive oil, and sauté the diced red pepper and onion until softened. Stir in corn and chicken, seasoning with chili powder, cumin, salt, and pepper. Cook until heated through.
  • Step 4: Remove baked potatoes, let cool slightly, slice in half, and scoop out some flesh.
  • Step 5: Fill each potato half with the chicken and vegetable mixture, then top with shredded cheese.
  • Step 6: Return to the oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  • Step 7: Let cool slightly, garnish with toppings like sour cream or salsa, and serve warm.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl

Notes

For a vegetarian version, skip the chicken and add more vegetables or beans. Customize spices to your taste.