Tex-Mex stuffed potato poppers

Mini potatoes are halved, baked and loaded with fresh, Mexican-inspired flavors. Perfect for any fiesta.

If you are a fan of loaded baked potatoes and also like big flavors in smaller portions, then this is the recipe for you. I used small red potatoes and simply halved them and baked them until soft, then scooped out the insides and stuffed them with all sorts of fresh, Mexican flavors. These make a great starter, snack or even a side dish for any barbecue. If you want to keep these vegan, then swap out the cheese and sour cream for nondairy versions.

Tex-Mex stuffed potato poppers recipe

Yields 16

Ingredients:

For the potatoes

• 8 small red potatoes, washed and dried
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and pepper to taste

For the toppings

• 2 cups shredded cheddar cheese
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado, pit removed, diced
• 1/4 cup thinly sliced green onion
• Sour cream for garnish (optional)

Directions:

1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
2. Cut each potato in half, and place them in a mixing bowl. Add the olive oil and all the seasonings, then toss well to coat evenly.
3. Arrange the potatoes in a single layer on the baking sheet, and bake for 30 minutes or until the potatoes are soft.
4. Using a small spoon, carefully scoop out the insides of the potatoes, and place them back on the baking sheet. (You can save the insides of the potatoes for an another recipe, if desired.)
5. Sprinkle the potatoes with cheese, and return them to the oven just long enough to allow the cheese to melt.
6. Place the potatoes on a large serving platter, and top them with the desired toppings and a small spoonful of sour cream. Best served warm.

More Cinco de Mayo recipes

Individual 7 layer dips
Spicy hot Mexican corn dip
Watermelon jalapeño margaritas