Cheesy Southwest Potato Skins
I have to say, these Cheesy Southwest Potato Skins are one of my favorites to make. They’ve got that classic potato skin crunch but with a Southwest twist—black beans, corn, peppers, and of course, plenty of gooey cheese. Every time I set them out, they’re the first thing my family and friends reach for.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
What I love about these potato skins is how versatile they are. You can serve them as a finger food for parties, a game day snack, or even set them out as a light dinner.
Serve them with my Pico de Gallo or Fresh Pomegranate Salsa for a bright and refreshing side.
How to Make Southwest Potato Skins
Ingredients you’ll need for this recipe
Step by Step Guide
1. Preheat your oven to 400°F and line a baking sheet with foil. Scrub and pierce your potatoes with a fork, then brush with olive oil and sprinkle with salt. Bake for 30–45 minutes until tender.
2. Let the potatoes cool slightly, then cut them in half lengthwise.
3. Scoop out the insides, leaving a little potato behind. Brush the outsides with olive oil, bake cut side down for 8 minutes, then flip and bake for another 8 minutes.
4. While the skins finish baking, warm the black beans, corn, tomato, onion, and jalapeño in a skillet with cumin and chili powder. Stir until everything is warmed through and seasoned.
5. Fill each potato skin with the mixture and sprinkle with cheese. Bake for another 5 minutes until the cheese melts.
6. Add a dollop of sour cream and a sprinkle of green onion before serving.
Serve and Enjoy!
Important Recipe Notes
- Use small potatoes for this recipe because they bake quickly and make a great bite-sized appetizer. If you use larger potatoes, just add a little extra baking time.
- You can bake and scoop the potatoes a few hours early. When you’re ready to serve, just fill and bake until the cheese melts.
- If your kids don’t love spice, skip the jalapeños or swap them for diced bell peppers.
- For Cheese, cheddar jack works great, but you can also try Monterey jack, pepper jack, or even mozzarella if that’s what you have on hand.
- To achieve the crispy skins, brushing the potatoes with olive oil and baking them cut-side down first is the secret to getting that crunchy skin.
Cheesy Southwest Potato Skins
Ingredients
- 4 small potatoes scrubbed
- 2 tbsp olive oil
- 1-2 tsp salt
- ¼ cup black beans drained and rinsed
- ¼ cup corn
- ¼ cup diced tomato
- 2 tbsp diced red onion
- 2 tbsp diced jalapeño
- ½ tsp cumin
- ¼ tsp chili powder
- ⅓ cup cheddar jack cheese
- 2-3 tbsp sour cream
- 1 green onion diced
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil. Scrub and pierce your potatoes with a fork, then brush with olive oil and sprinkle with salt. Bake for 30–45 minutes until tender.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the insides, leaving a little potato behind. Brush the outsides with olive oil, bake cut side down for 8 minutes, then flip and bake for another 8 minutes.
- While the skins finish baking, warm the black beans, corn, tomato, onion, and jalapeño in a skillet with cumin and chili powder. Stir until everything is warmed through and seasoned.
- Fill each potato skin with the mixture and sprinkle with cheese. Bake for another 5 minutes until the cheese melts.
- Add a dollop of sour cream and a sprinkle of green onion before serving.
Check Out More Potato Recipe Ideas!
Crispy Potato Skins in Taco Form
