Cheesy Vegetarian Mexican Potato Skins with Black Beans

These vegetarian Mexican potato skins make an ideal healthy appetizer for game day or any gathering. They deliver ultra-crispy skins and bold, flavorful toppings that guests will love.

The Best Game Day Appetizer

We’re big fans of potatoes in every form—baked, mashed, twice-baked—and potato skins are a favorite for good reason. They’re easy to share, endlessly customizable, and everyone seems to agree they’re irresistible. These vegetarian Mexican potato skins are a fresh, flavorful upgrade from the frozen versions many of us remember from childhood.

• They’re a crowd-pleasing appetizer perfect for parties.
• Toppings can be switched up to keep things interesting.
• The crispy skin is the highlight—deliciously crunchy and satisfying.

The Key to Crispy Skins

Crispy skins are essential. The trick is double baking. After the potatoes are baked, scooped, and brushed with oil, give the skins a second round in a hot oven to crisp them up before adding the filling and cheese.

Brush each potato skin with oil, place them skin-side up on a baking sheet, and bake at 425ºF for an additional 5 minutes. Olive oil works beautifully, but you can also use:

• Coconut oil
• Avocado oil
• Melted butter
• Canola oil

If you want extra flavor, sprinkle a spice mix on the oiled skins before the second bake—taco or fajita seasoning are tasty options.

Potato Skins Qs

These Vegetarian Mexican Potato Skins are tasty and nutritious, boosted with protein from black beans and topped with cheddar and Greek yogurt. They use everyday pantry ingredients and are easy to customize.

Are potato skins good for you?

Potato skins can be a healthy appetizer when topped with wholesome ingredients. These potato skins have black beans and Greek yogurt for protein. You can also add diced vegetables to the black bean mix for more nutrients.

Can I use any kind of potato for potato skins?

Yes. Russets are classic, but you can use Idaho potatoes, sweet potatoes, or any large potato you prefer.

What can you do with the inside of potato skins?

Don’t waste the scooped potato flesh—here are some ideas:

• Make mashed potatoes.
• Save the scooped potato in a bag and add to potato soup later.
• Use the leftover potato to make potato pancakes.

Can you freeze potato skins?

You can freeze plain, cooked potato skins. For best results, prepare and double-bake the skins, let them cool, then freeze in a freezer-safe bag. When ready to serve, re-crisp in the oven and add toppings just before serving. We don’t recommend freezing the finished, topped skins.

How long do potato skins last in the refrigerator?

Properly cooled and stored, potato skins will keep up to 5 days in the refrigerator. Add toppings right before serving for best texture and flavor.

Choose Your Toppings!

Toppings are where you can get creative. The recipe below uses Greek yogurt and guacamole, but try these ideas to vary the flavors:

• Sautéed fajita veggies—diced peppers and onions add color and sweetness.
• For meat-eaters, seasoned taco meat or shredded chicken work well.
• Cotija or crumbled queso fresco makes a great finishing touch.

More Healthy Appetizers

• Mexican Beef Skillet
• Healthy Buffalo Cauliflower Wings
• Roasted Garlic Caramelized Onion Dip

Vegetarian Healthier Mexican Potato Skins

Crispy potato skins filled with a seasoned black bean mix, topped with cheddar, guacamole, and Greek yogurt.

By: Linley Hanson

Prep: 20 mins

Cook: 40 mins

Total: 1 hr

Servings: 12

Ingredients

Potatoes

• 6 medium/large russet potatoes, sliced in half
• 2 tablespoons olive oil, divided
• Salt, to taste
• Pepper, to taste

Black Bean Filling

• 15 oz canned black beans, rinsed and drained
• 2 teaspoons taco seasoning
• 2 tablespoons salsa
• 1 teaspoon fresh lime juice

Other Ingredients

• 1 cup shredded cheddar cheese
• 1/2 cup guacamole
• 1/2 cup Greek yogurt (or sour cream)
• Fresh cilantro, for garnish

Instructions

• Preheat oven to 425ºF and spray a large baking sheet with nonstick spray.
• Wash and pat dry russet potatoes, then slice them in half lengthwise and place skin-side down on the baking sheet.
• Brush both sides of each potato half with about half of the olive oil and season generously with salt and pepper.
• Bake at 425ºF for 35–40 minutes, flipping the halves every 10 minutes to ensure even baking.
• When potatoes are tender, remove them from the oven and scoop out a few tablespoons of flesh from the center of each half, leaving enough potato so the shell holds its shape.
• Brush the inside and edges of each half with the remaining olive oil and place them skin-side up on the baking sheet.
• Bake at 425ºF for an additional 5 minutes to crisp the skins, then remove and set aside.
• Prepare the black bean filling by combining black beans, taco seasoning, salsa, and lime juice in a bowl.
• Spoon about a tablespoon of the filling into each potato half and top with shredded cheddar.
• Bake at 425ºF for about 10 minutes, until the beans are heated through and the cheese has melted.
• Top each potato skin with guacamole, Greek yogurt, and fresh cilantro.
• Serve immediately.

Nutrition

Calories: 138 kcal,
Carbohydrates: 21 g,
Protein: 5 g,
Fat: 4 g,
Fiber: 3 g,
Sugar: 1 g

Nutrition information is an approximation.