I don’t think I’ve ever eaten a traditional cheesy potato skin. While they’re probably delicious, I thought I’d prefer to make a lighter, healthier version. So, if you’re looking for a healthy, yet filling snack, then these Tex-Mex potato skins are for you!
Although I currently live in the Southwest, my love for Mexican food began a long time ago. My father owned a Mexican restaurant when I was younger and since then it’s always been my favorite cuisine. So, when I’m brainstorming a new recipe my mind immediately goes to Mexican food!
I’ve eaten at a lot of Mexican restaurants over the years and they always seem to have some amazing vegetarian options that use potatoes. They’re usually fried or crisped up on the grill, so I thought that Tex Mex-ing up these potato skins would be a delicious idea. I spread some mashed avocado on the bottom of scooped out potatoes to give you a nice creamy texture that also works as the glue to hold all the other toppings together. Then I topped them off with some seasoned black beans and a tangy pomegranate salsa. These Tex-Mex potato skins are a perfect healthy and flavorful appetizer that everyone will love!
You’ll end up with some excess scooped out potato when you make these. If you’re looking for something fun to do with it, here are a few delicious recipe ideas:
You can also check out our post on 4 Ways To Use Leftover Mashed Potatoes.
For the potato skins:
- 6 small russet potatoes
- Olive oil for brushing
- Salt and pepper
For the pomegranate salsa:
- 1/2 cup pomegranate arils
- Juice of 1/2 a lime
- 2 tablespoons chopped white onion
- 1 small clove garlic minced
- 1 teaspoon chopped cilantro
- Chopped jalapeño to taste
- Salt to taste
For the black bean filling:
- 1/2 teaspoon olive oil
- 1/2 small onion chopped (whatever color you like)
- 1 small green bell pepper chopped
- 1 15 ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the avocado base:
- 1 extra large avocado or two small avocados
- Juice of 1/2 a lime
- Pinch salt
- Begin by preparing the potato skins. Place the potatoes in a large pot and cover with cold water. Place over high heat and boil the potatoes until they're fork tender, but still have a bit of firmness in the middle, about 20 minutes. Drain the potatoes and let them cool.
- While potatoes are boiling, prepare the pomegranate salsa. Place all ingredients into a small bowl and stir until combined. Refrigerate until needed.
- Preheat the oven to 400°F. Once the potatoes have cooled, cut them in half, lengthwise, and then use a spoon to scoop out the insides until you have a border that is about 1/4 inch thick (see above for suggestions on how to use the scooped out potato). Place the potato skins on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Bake the potato skins until golden brown, about 30 minutes.
- While potato skins are baking, prepare the black bean filling. Heat a large pan over medium heat and add 1/2 teaspoon olive oil. When the oil is hot, add onion and sauté the for 1 minute. Add the green pepper. Cook the onion and pepper until tender, 3-5 minutes. Next, add the black beans, cumin, paprika, granulated garlic, salt and pepper. Mix ingredients together and cook for another 3 minutes just to warm the beans through.
- Cut the avocado in half, remove the pit, scoop out the fruit and place it in a small bowl. Add lime juice and a pinch of salt, and mash until creamy.
- Assemble potato skins by spreading a small spoonful of avocado into the bottom of each potato skin and then topping them with a spoonful of the bean mixture and pomegranate salsa. These are best when served immediately.