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Mexican Potato Skins


  • 67 medium potatoes
  • 1 lb. ground beef
  • 11.25 oz package taco seasoning
  • 1 c. Colby jack cheese
  • 2 jalapeno peppers, chopped
  • Shredded queso cheese
  • 4 pieces bacon, chopped
  • Fresh diced tomatoes
  • Fresh cubed avocado
  • Sour cream, optional
  • Chives, optional


  1. Pre heat oven to 350 degrees
  2. Bake potatoes for 1 hour. While the potatoes are cooking, begin to cook your beef in a medium sauces pan on medium high heat. Drain the beef when it is thoroughly cooked and drain. Return back to pan on low heat and stir in taco seasoning and Colby jack cheese. The cheese will begin to melt. Once the cheese has melted, turn the heat off.
  3. One the potatoes are complete, allow cooling for 15 minutes. Cut the potatoes in halves and scoop some of the potatoes out of the middle. You can keep the extra potatoes for another dish. In the middle of the potatoes, add about a spoon full of the beef and add a few chopped jalapenos as well. Top off with shredded queso cheese and place back in the oven for 20 minutes or until the cheese is completely melted and slightly brown.
  4. Once the skins are complete, top the potato skins with bacon, tomato, and avocado. If you would like you can add a dollop of sour cream and serve!