The Superbowl is approaching very, very quickly, and we all know what that means… football food and commercials! Or football, I guess, if you’re the sort that’s into that. Personally, the only football games I watch are the Aggie games, and even then, it’s when I’m physically attending in the stadium. Football on tv for me is even more incomprehensible than live, so I tend to avoid it completely and do what I’m good at… making food! Today I am sharing these unbelievably delicious Tex-Mex potato skins stuffed with refried beans, melty cheese, salsa, and creamy guacamole. Yum, yum, and yum. Of course there’s nothing wrong with the standard recipe made with cheese, bacon, and sour cream, but sometimes it’s fun to change it up! I guess you could say these are a cross between nachos and potato skins, making them the perfect football food.

I’m going to be honest with you… these potatoes are ridiculously delicious, and I had to forcibly stop myself from eating every single one. In like, one sitting. I’m not even a huge white potato fan, but tex-mex food is probably my most favorite thing ever, so putting beans and cheese and AVOCADO {did I mention the guacamole? swoon} inside a potato was pure genius. Don’t like potatoes? Put something that you DO like inside of them and magically, you’ll want to eat all the potatoes. I know, I know. You’re welcome. These bites are deceivingly easy and just a tiny bit time-consuming, but most of the time is hands-off so it’s totally worth it! This dish is perfectly vegetarian and can be vegan if you omit the cheese, or you can add some ground beef or chicken for the carnivores in your life. No matter how you make them, these potato skins will be the hit of your Superbowl party!

Tex-Mex potato skins with guacamole Save Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Author: Valentina | The Baking Fairy Recipe type: Vegetarian Serves: 16 servings Ingredients 8-9 small to medium russet potatoes

1 can refried beans

1 cup freshly grated colby jack cheese

homemade pico de gallo and guacamole {find links to those recipes at the bottom of this post}

2 tbsp oil

salt Instructions Preheat the oven to 400F, and line a baking sheet with foil. Scrub the potatoes well, dry them off, and rub the whole surface with olive oil. Place them on the baking sheet, sprinkle with salt, and bake for 30-45 minutes, until cooked through and easily pierced with a fork. While the potatoes cook, prepare the pico de gallo and guacamole according to my other recipe. Or, feel free to use your own favorite recipe! Let the potatoes cool completely, then cut them in half. Using a small spoon, scoop out the insides of the potatoes, leaving a little bit of flesh around the edges and being careful to not tear through the skin. You won't need the insides of the potatoes for this recipe, so use as desired. Once the potatoes have been hollowed, lightly coat them with olive oil once again, both inside and out, place them on the baking sheet skin side-up, and bake for 5 more minutes at 400F. Flip them over, and bake for 3-5 minutes longer, until firm and slightly crisp. Spoon a small amount of refried beans in every potato, and top with some grated cheese. Return the potatoes to the oven once again for about 5 minutes, until the cheese is melted and the beans have warmed. Remove from the oven, and top the potatoes with the pico de gallo and guacamole. Serve immediately and enjoy! 3.2.2885

Find my recipes for guacamole and pico de gallo here!