Stuffed Potato Skins (Cascaras de Papas Rellenas)

Lynnda Cloutier


This is a Mexican take on the ubiquitous stuffed potato. From El Zorro's restaurant


★★★★★ 1 vote



  • ·
    4 small potatoes, baked, cut in half
  • ·
    1/2 cup each: finely shredded cheddar, jack cheese
  • ·
    1/14 cup each: diced tomatoes, black olives, green chilies
  • ·
    1/4 cup sliced whole green onion
  • ·
    1/2 cup guacamole, store bought or home made
  • ·
    1/4 cup sour cream

How to Make Stuffed Potato Skins (Cascaras de Papas Rellenas)


  1. Scoop centers from potatoes, leave 1/4 inch thick shells. using half the cheese, put a layer of cheese in each shell. Add a layer of each ingredient (diced tomatoes, black olives and green chilies) and top with remaining cheese. Brush potato skins with oil, place in baking dish and bake at 450 for 8 minutes til cheese melts. Remove from oven and top with guacamole and sour cream. Serves 8

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About Stuffed Potato Skins (Cascaras de Papas Rellenas)

Course/Dish: Vegetable Appetizers
Regional Style: Mexican

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