Vegetarian Healthier Mexican Potato Skins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato skins topped with black beans, melted cheddar, salsa, and fresh guacamole. These vegetarian Mexican-style potato skins are perfect for game day gatherings or casual appetizers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 medium/large russet potatoes (sliced in half)
- 2 tablespoons olive oil (divided)
- salt (to taste)
- pepper (to taste)
- 15 oz. canned black beans (rinsed and drained)
- 2 teaspoons taco seasoning
- 2 tablespoons salsa
- 1 teaspoon fresh lime juice
- 1 cup shredded cheddar cheese
- 1/2 cup guacamole
- 1/2 cup Greek yogurt (or sour cream)
- fresh cilantro
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 338mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.