Tex-Mex Potato Skins

Flavorful?  Yes

Gluten-free? Yes

Vegan? Yes

Guilt-free? Yes.


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When I first stumbled on these potato skins from Gringalicious’s blog, I was overjoyed to finally find a suitable replacement for my used-to-be loaded up cheesy goodness. It would not have been my first thought to put a Tex-Mex spin on something so traditionally ‘merican (insert meme about bacon with George Washington somewhere in the background) but wow, does it WORK.

You know what does not work? You. Hard. With these. My English teacher would be cringing reading that sentence string, but whatever, my point is still valid. These were honestly the easiest finger foods I’ve ever whipped up, and after the potatoes are baked, they take pretty much no time.


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Doesn’t this spread look like everything you wish for in the marriage of healthy eating and bar food? If you’re eyeing that Buffalo Chickpea Flatbread, it’s just one easy click away.


For the potatoes

  • 6 – 8 medium potatoes
  • 2 tablespoons avocado oil
  • 1/2 cup canned organic kernel corn
  • 1/2 cup canned organic black beans
  • 1/2 cup diced tomatoes
  • 1 avocado for serving
  • 1/2 a lime

For the taco seasoning

  • 1/2 teaspoon dried oregeno
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper



  1. Preheat your oven to 400 degrees F. Scrub and dry the potatoes, then pierce with a fork in a few places. Bake for 45 minutes to 1 hour or until they’re soft. Let them cool for a bit while you mix your spices.
  2. Cut them in half lengthwise and use a spoon to scoop out center, leaving a little bit of flesh. Save the leftovers for some killer mashed potatoes.
  3. Brush both sides of potatoes with avocado oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp.
  4. Flip your potatoes over onto their backs and fill each skin with additional taco seasoning, tomatoes, corn, and black beans. Bake for another 10 minutes until the edges are crisp.
  5. Remove them from oven and let them cool for a minute or two. Top them with avocado (or guacamole), cilantro, and a squeeze of lime! Enjoy warm.


What makes this SO delicious is that killer seasoning. Such simple ingredients come together to transform a humble potato into a spiced, loaded up, game(day) changer.

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Let me know if you love it, hate it, or have something you would like to see!

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