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Tex Mex Potato Skins

Tex-Mex Potato Skins

Course Appetizer


  • Skillet
  • mixing bowl
  • Baking sheet


  • 3 large potatoes
  • 4 strips bacon
  • 3/4 cup shredded pepper jack cheese
  • 1-1/3 cups dried fried onions
  • 1/4 cup green chilies
  • 1 jar salsa
  • 1 tub sour cream


  • Wash hands with soap and water.
  • Preheat oven to 400°F.
  • Scrub the potatoes with a clean vegetable brush under running water.
  • Bake the potatoes for 1 hour or until done. Remove from oven.
  • Lower the oven temperature to 350°F.
  • Allow potatoes to cool, then split lengthwise. Scoop out the inside of potato halves, leaving1/4 inch shells. Save the inside of the potatoes for another use. Store them in a tightly sealed container on the top shelf of your refrigerator. Be sure to label and date the container.
  • In a skillet, cook the bacon over medium-high heat until browned and crisp.
  • Wash hands with soap and water after handling uncooked bacon.
  • After bacon is browned and crisp remove from the pan and set aside. Once the bacon has cooled, crumble into small pieces.
  • Wash hands with soap and water.
  • Remove stems and scrub the green chilies with a clean vegetable brush under running water. Chop into small pieces on your produce cutting board.
  • Arrange potato halves on a baking sheet. Top with cheese, ⅓cup fried onions, chilies, and bacon.
  • Bake in 350°F oven until the cheese is melted, about15 minutes.
  • Serve topped with salsa, sour cream and remaining fried onions.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org