• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Appetizers / Tex-Mex potato skins with guacamole

    Tex-Mex potato skins with guacamole

    Jan 29, 2015 · 3 Comments

    Tex-Mex potato skins with guacamole | The Baking Fairy

    The Superbowl is approaching very, very quickly, and we all know what that means... football food and commercials! Or football, I guess, if you're the sort that's into that. Personally, the only football games I watch are the Aggie games, and even then, it's when I'm physically attending in the stadium. Football on tv for me is even more incomprehensible than live, so I tend to avoid it completely and do what I'm good at... making food! Today I am sharing these unbelievably delicious Tex-Mex potato skins stuffed with refried beans, melty cheese, salsa, and creamy guacamole. Yum, yum, and yum. Of course there's nothing wrong with the standard recipe made with cheese, bacon, and sour cream, but sometimes it's fun to change it up! I guess you could say these are a cross between nachos and potato skins, making them the perfect football food.

    Tex-Mex potato skins with guacamole | The Baking Fairy  Tex-Mex potato skins with guacamole | The Baking Fairy

    I'm going to be honest with you... these potatoes are ridiculously delicious, and I had to forcibly stop myself from eating every single one. In like, one sitting. I'm not even a huge white potato fan, but tex-mex food is probably my most favorite thing ever, so putting beans and cheese and AVOCADO {did I mention the guacamole? swoon} inside a potato was pure genius. Don't like potatoes? Put something that you DO like inside of them and magically, you'll want to eat all the potatoes. I know, I know. You're welcome. These bites are deceivingly easy and just a tiny bit time-consuming, but most of the time is hands-off so it's totally worth it! This dish is perfectly vegetarian and can be vegan if you omit the cheese, or you can add some ground beef or chicken for the carnivores in your life. No matter how you make them, these potato skins will be the hit of your Superbowl party!

    Tex-Mex potato skins with guacamole | The Baking Fairy

    Tex-Mex potato skins with guacamole
     
    Save Print
    Prep time
    15 mins
    Cook time
    55 mins
    Total time
    1 hour 10 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 16 servings
    Ingredients
    • 8-9 small to medium russet potatoes
    • 1 can refried beans
    • 1 cup freshly grated colby jack cheese
    • homemade pico de gallo and guacamole {find links to those recipes at the bottom of this post}
    • 2 tablespoon oil
    • salt
    Instructions
    1. Preheat the oven to 400F, and line a baking sheet with foil.
    2. Scrub the potatoes well, dry them off, and rub the whole surface with olive oil. Place them on the baking sheet, sprinkle with salt, and bake for 30-45 minutes, until cooked through and easily pierced with a fork.
    3. While the potatoes cook, prepare the pico de gallo and guacamole according to my other recipe. Or, feel free to use your own favorite recipe!
    4. Let the potatoes cool completely, then cut them in half. Using a small spoon, scoop out the insides of the potatoes, leaving a little bit of flesh around the edges and being careful to not tear through the skin. You won't need the insides of the potatoes for this recipe, so use as desired.
    5. Once the potatoes have been hollowed, lightly coat them with olive oil once again, both inside and out, place them on the baking sheet skin side-up, and bake for 5 more minutes at 400F. Flip them over, and bake for 3-5 minutes longer, until firm and slightly crisp.
    6. Spoon a small amount of refried beans in every potato, and top with some grated cheese. Return the potatoes to the oven once again for about 5 minutes, until the cheese is melted and the beans have warmed.
    7. Remove from the oven, and top the potatoes with the pico de gallo and guacamole. Serve immediately and enjoy!
    3.2.2885

    P1030821edt  P1030818edt

    Find my recipes for guacamole and pico de gallo here!

    « tahini dark chocolate granola
    Vegan Mocha Cheesecake {Guest Post by Loose Leaf Vegan} »

    Reader Interactions

    Comments

    1. Chelsea Pearl says

      February 09, 2015 at 11:49 pm

      So simple and delicious! One of my all time favorite easy appetizers.

      Reply
    2. vegetarianmamma (Cindy) says

      February 16, 2015 at 2:37 am

      Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
      -Cindy

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy