Tex Mex Stuffed Potato Skins

Great twist on stuffing potato skins! The flavors went together beautifully, and the chipotle added a great smokiness without adding too much heat. I omitted the salt (personal preference) and used the cumin. Thanks for sharing!

These were awesome! I made to go with my Mexican Meatloaf and they were well received here! I will make these again definately! I did leave out the beans, just a personal preference. Thank you for sharing your recipe with us Rita! Linda

Although I varied from the recipe, I feel the flavors in this recipe are fabulous. I was having it as an accompaniment to chili so I did not want beans. We love potatoes so I used the potato "meat". I mashed the potatoes with a little seasoning and olive oil and did the rest as in the recipe. They really were twice baked potatoes but were scrumptious! Rave reviews. I used a smoky salsa that had some black beans and corn in it. That with the chipotle in adobo are amazing flavors... Loved the smokiness and a little kick. Not too spicy. My 8 yr old even loved them! A keeper!!!

Nice flavor on these. The combination of the chipotle and red bell pepper had a nice balance. Chipotle's can hold quite a kick but it wasn't unbearable here so if you're shy about them, give this a try. I used med/hot salsa as well as we do like our heat. I used cheddar cheese as well. These also look nice on the plate and are easy enough to half, double, whatever you need. Great recipe!!

Excellent, very nice flavours. I baked the potatoes but left the meat in - then piled the filling on top. Served with a steak, excellent combination.