Tex-Mex Potato Skins


4 large russet potatoes


refriend beans

crumbled chorizo

shredded monterey jack

hot sauce

pickled jalapenos

salt & pepper (to taste)



1. Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour.

2. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.

3. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes.

4. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Jessica Lopez