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potato skins
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Easy Potato Skins - Mini Poppers

These easy potato skins are amazingly delicious and loaded with your favorite nacho toppings - beans, cheese, bacon and more!  Add these Loaded Potato Skins to your game-day menu!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, super bowl, vegetable
Servings: 1 potato
Calories: 150kcal


  • 1 16 oz can refried beans
  • 1 4 oz can chopped green chilis
  • 1 1 oz packet fajita or enchilada seasoning
  • 16-20 small red potatoes
  • shredded cheddar cheese
  • 1 Tbsp butter melted


  • salsa
  • sour cream
  • green onions chopped
  • jalapeno diced
  • green onions chopped
  • shredded cheese
  • bacon
  • tomatoes chopped
  • olives sliced


  • Heat oven to 400* use a fork to pierce each potato a few times and bake about 40 minutes until tender.
  • Let potatoes cool while you mix together the can of refried beans with the chilis and half 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. Top generously with cheese.
  • Broil for about 5 minutes until cheese is melty and amazing looking.
  • Serve with all your favorite toppings and enjoy!


Calories: 150kcal