Family Recipes: Crispy Stuffed Tex-Mex Potato Skins
Looking for a good Super Bowl Sunday dish? This recipe, courtesy of The Six O’Clock Scramble, marries founder Aviva Goldfarb‘s love of baked potato skins, twice baked potatoes and Tex-Mex flavors into one delectable morsel.
Crispy Stuffed Tex-Mex Potato Skins
- Prep (20 minutes) + Cook (70 minutes)
- 4 servings
- 6 small russet or other baking potatoes
- 2 strips bacon (turkey, pork or meatless), cooked and crumbled (optional)
- 2 Tbsp. extra virgin olive oil
- ¾ cup nonfat sour cream
- ½ cup salsa
- 3 scallions, green parts only, thinly sliced
- ½ cup shredded Cheddar cheese
- Poke a few holes in each potato and bake them for 50 – 60 minutes at 400 degrees until they are tender. This can be done up to 24 hours in advance (or cook them in the microwave or slow cooker). Cook and crumble the bacon (optional) according to the package directions. (Meanwhile, prepare the salad, if you are serving it.)
- Raise the oven temperature to 450 degrees. Pour 1 Tbsp. olive oil into a small bowl. Wearing an oven mitt to protect your hands, halve the potatoes and using a grapefruit spoon or teaspoon, scoop the flesh from each potato half into a bowl, leaving a thin layer of potato around the inside of the skins. Transfer the potato skins to a baking sheet that has been sprayed with nonstick cooking spray. Brush the insides of the potato skins with the oil using a pastry brush, and bake them for 8 – 10 minutes until they are crisp and starting to brown. Remove them from the oven and preheat the broiler, setting the oven rack a few inches from the heating element.
- Meanwhile, mash the potato flesh with 1 Tbsp. oil, the sour cream, salsa, scallions, and bacon (optional). Scoop some of the potato mixture into each potato half to just fill it (you will have some extra potato filling at the end), and carefully sprinkle the cheese on top of the potatoes. Broil the potatoes for about 2 minutes until the cheese is melted and starting to brown. Let them cool for a few minutes before serving. We like to eat them with our hands.
Do Ahead or Delegate: Bake the potatoes, cook and crumble the bacon, slice the scallions.
Scramble Flavor Booster: Use spicy salsa and/or Pepper Jack cheese in place of the Cheddar cheese.
Tip: To bake the potatoes in a slow cooker, prick them several times with a fork, wrap each potato tightly in foil, and cook them in the slow cooker on High for 3 – 4 hours or Low for 8 – 10 hours.
Side dish suggestion: In a large bowl, combine 6 – 8 cups lettuce, 1/2 cup shredded carrots (you can use a carrot peeler to shred 1 carrot), 2 Tbsp. crumbled feta cheese, and 1 Tbsp. pine nuts, toasted if desired. Toss the salad with 2 – 4 Tbsp. vinaigrette, to taste.
Aviva Goldfarb is a Family Dinner Expert and founder and CEO of the family dinner planning site, the Six O’Clock Scramble. Aviva is author of 3 cookbooks including her most recent, “SOS! The Six O’Clock Scramble to the Rescue: Earth Friendly, Kid-Pleasing Meals for Busy Families”, which was named one of the best cookbooks of 2010 by the Washington Post. Aviva is a recent and upcoming Today Show guest and is frequently featured in national parenting, lifestyle and health magazines and TV and radio shows.