Cheesy Mexican Potato Skins

This is the Cheesy Mexican Potato Skins recipe.

  • Prep: 20 min
  • Cooking: 1 h 15
Yields 16 snacks
cheesy mexican potato skins


  • 4 large baking potatoes
  • Melted butter
  • Taco seasoning or chili powder
  • 2 cups (500 mL) shredded Canadian Colby or Monterey Jack cheese
  • 1 can (7 1/2 oz / 213 mL) taco sauce
  • 1 small tomato seeded and diced
  • 2 tbsp (30 mL) fresh parsley finely chopped


Scrub potatoes and prick with fork.

Bake at 400 °F (200 °C) 1 hour or until cooked; let cool. Cut each potato lengthwise into quarters.

Scoop out flesh, leaving 1/8 inch (3 mm) thick shell; reserve scooped potato for other uses. Brush skins, inside and out, with butter. Place cut-side-up in single layer on large baking sheet. Increase oven to 500 °F (200 °C) and bake skins 12 minutes or until crisp.

When done, sprinkle skins with taco seasoning and top with cheese. Return to oven until it is melted.

In a small saucepan over medium heat, combine taco sauce, tomato and parsley. When hot, spoon over potato skins and serve.


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