Baked Mexican Stuffed Potato Skins

January 22, 2014

170

Looking for the perfect appetizer for the Big Game? Here it is... Baked Mexican Stuffed Potato Skins. I guarantee they'll be a hit!

1.5 pounds mini potatoes
1 can (15 ounce) black beans, drained and rinsed
1 can (4 ounce) diced green chiles, drained
Shredded Cheddar, Mozzarella cheese, Pepper Jack cheese
Enchilada Sauce

Preheat oven to 350° F. Toss potatoes with olive oil and salt. Bake in 350° F oven for about 45 minutes or until tender. Remove from oven and slice each potato in half. Scoop some of the potato out...
See the full directions on my site

Nutritions

Calories
256

Sodium
66mg
2% DV

Fat
1g
1% DV

Protein
13g
26% DV

Carbs
50g
17% DV

Fiber
10g
42% DV