Jun 09 2026
Restaurants›Valle Luna›Mexican Potato Skins Recipe

Mexican Potato Skins Recipe

Inspired by Valle Luna
Time1h 30m
Serves4

Potato Skins filled with choice of Spicy Machaca Beef or Chicken. Topped with Green Onions, Jalapeños, Melted Cheese & a side of Sour Cream.

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Ingredients

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For the Potato Skins

For the Spicy Machaca Beef or Chicken

For Toppings

Method

Preparing the Potato Skins

  1. 1

    Bake the Potatoes

    Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and dry them. Prick each potato with a fork a few times, then rub them with olive oil and sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes or until tender.

  2. 2

    Prepare the Skins

    Once the potatoes are baked, remove them from the oven and allow them to cool slightly. Cut each potato in half lengthwise. Using a spoon, scoop out the insides, leaving about 1/4 inch of potato on the skin. Brush the skins with olive oil, and sprinkle with additional salt and pepper.

Cooking the Beef or Chicken

  1. 3

    Cook the Meat

    In a skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic, sautéing until softened. Add the flank steak or chicken breast and cook until browned on all sides. Sprinkle with chipotle chili powder, cumin, salt, and black pepper.

  2. 4

    Simmer

    Pour in the broth, cover, and let it simmer for about 30 minutes or until the meat is tender. If using chicken, ensure it is cooked through. Once done, remove the meat from the skillet and shred it using two forks.

Assembling the Potato Skins

  1. 5

    Fill the Skins

    Increase the oven temperature to 425°F (220°C). Place the potato skins on a baking sheet. Fill each skin with a generous portion of the shredded beef or chicken.

  2. 6

    Add Toppings

    Sprinkle shredded cheese over the filled potato skins. Return them to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

  3. 7

    Garnish and Serve

    Remove the potato skins from the oven and top with sliced green onions and jalapeños. Serve hot with a side of sour cream for dipping.

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