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:
For the pomegranate salsa:
For the black bean filling:
For the avocado base:
New Recipes Every Week!Get email updates from Oh My Veggies