Menu

Pieles de Patata or Mexican Potato Skins


Posted by

I love fall for a myriad of reasons. I won’t bore you with the list, I will only point out of of the very best.

Football Season!

Which for us means football parties!

With lots of food and drink and football and drink and food. Oh and friends eating our food and drinking our drink.

And in my opinion – always cheering for the darn wrong team!

But we still gotta feed them I guess.

We like to mix up our weekly offerings because who here wants to eat BBQ ribs and bacon wrapped jalapenos every weekend? (You there in the back waving your hand. Settle down those recipes exist here too.)

Anyway, since one of my favorite cuisines is Mexican and we happened to have 1000 potatoes from our summer harvest (more like 900 but who’s counting.) I figured why not throw a little queso their way and make my friends happy because who doesn’t love a cheesy potato.

Pieles de Patata or Mexican Potato Skins

Pieles de Patata or Mexican Potato Skins

Ingredients

  • 12 potatoes (we use the smaller ones, about 3-4″ long)
  • 8 oz queso blanco or cheddar cheese, shredded.
  • 1 pound of chorizo
  • 1 cup of corn
  • 1 cup of black beans (drained)
  • 4 jalapenos, diced
  • 1 bunch of scallions, chopped
  • sour cream
  • hot sauce

Preheat your oven or grill to 400 degrees.

Scrub and bake the potatoes until the potatoes are cooked through. This will take about 35-40 minutes.

Remove the potatoes from the oven and let them cool.

While the potatoes are cooling in a skillet brown the chorizo and remove.

When the potato is cool to handle cut in half lengthwise. Use a spoon to scoop out the potato, leaving about 1/4 inch along the skin. (The scooped potato can be refrigerated or frozen for when you have a craving for mashed potatoes).

Lay the halves out on a baking pan in a single layer, scooped out side up. (Am I really telling you how to lay out potato halves for tater skins? Sheesh!)

Add in a heavy pinch of cheese to the potato and return to the oven/grill for 5 minutes.

Remove from the oven and add in a scoop of chorizo, jalapeno peppers, beans, and corn. Top with another heavy pinch of cheese.

Return to the oven/grill until everything is heated through (about 10 minutes).

Sprinkle with green onions and offer sour cream & hot sauce on the side.


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

facebook comments: