Easy Potato Skins - Mini Poppers
Bite-sized potato skins are easy to make and as easy to eat. Loaded with your favorite nacho toppings, this is a perfect game-day appetizer!
Servings: 20 potatoes
Calories: 156kcal
Ingredients
- 16-20 red potatoes small
- 4 Tbsp butter melted
- 16 oz can refried beans
- 4 oz can chopped green chilis
- 2 Tablespoons fajita or enchilada seasoning
- shredded cheddar cheese
Optional Toppings
- salsa
- sour cream
- green onions chopped
- jalapeno diced
- cheddar cheese shredded
- bacon chopped
- tomatoes chopped
- olives sliced
- Avocado diced
Instructions
- Heat oven to 400*. Use a fork to pierce each potato a few times and then bake in the oven for about 40 minutes, or until tender.
- Let the potatoes cool while you mix together the can of refried beans with the chilis and the enchilada seasoning.
- Cut each potato in half then scoop out the insides leaving about 1/4 inch all the way around. Use a brush or your fingers to dab melted butter inside the potato skin and outside around the edges.
- Fill each with a spoonful of the bean mixture, then top generously with cheese.
- Broil for about 5 minutes, or until the cheese is melted.
- Serve with all your favorite toppings and enjoy!
Nutrition
Serving: 1potato | Calories: 156kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 222mg | Potassium: 782mg | Fiber: 4g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg