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I can never make a batch of these loaded elote potato skins without eating half of them right off the tray. The spiced corn and cotija get all melty and creamy inside while the potato edges stay crispy and golden. Then I hit them with chili‑lime crema, cilantro, and a sprinkle of Tajín, and suddenly plain cheese‑and‑bacon shells feel like ancient history.

These potatoes come out crisp and golden, ready to hold that smoky, creamy corn filling. Every bite’s got a hit of tangy cotija, a little spice, and just enough lime to keep things bright.

The best part is the texture clash, crunchy edges against melty, cheesy filling, with juicy corn kernels sneaking through like little flavor bombs. Finish it all with crema, cilantro, Tajín… maybe an extra avalanche of cotija if I’m in the mood.

Why You’ll Love This Recipe

What makes these loaded elote potato skins impossible to resist is the mix of crispy potato shells, creamy corn filling, and vibrant toppings:

Crispy roasted skins: Golden-baked potato halves with crunchy edges and soft, fluffy centers.
Street corn vibes: Roasted corn mixed with creamy mayo, cotija, lime juice, and spices.
Bold toppings: Fresh cilantro, Tajín, and chili-lime crema make every bite bright and zesty.
Totally customizable: Add jalapeños for heat, swap cotija for queso fresco, or go heavy on the crema drizzle.
Party-perfect snack: Make them ahead, reheat, and serve warm whenever you’re ready.

Want to make them even more indulgent? Add shredded cheddar under the corn filling, sprinkle crispy bacon on top, or load them with extra crema for a melty, messy, perfect bite.

Ingredients

For the Potato Skins:

6 medium russet potatoes, scrubbed
3 tbsp olive oil
1 tsp smoked paprika
½ tsp chili powder
Salt and black pepper, to taste

For the Elote Filling:

2 cups roasted corn kernels (fresh or frozen)
¼ cup mayonnaise
¼ cup sour cream
½ cup cotija cheese, crumbled
1 tbsp lime juice
1 tsp Tajín seasoning
½ tsp garlic powder
Salt and black pepper, to taste

For the Chili-Lime Crema:

½ cup sour cream
2 tbsp mayonnaise
1 tbsp lime juice
½ tsp chili powder
¼ tsp smoked paprika
Salt, to taste

For Topping:

¼ cup cotija cheese, crumbled
Fresh cilantro, chopped
Extra Tajín or chili powder
Lime wedges, for serving

Step-by-Step Instructions

1. Roast the Potatoes

Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, season with paprika, chili powder, salt, and pepper, then place them on a baking sheet. Bake for 50 to 60 minutes until fork-tender. Let cool slightly, then slice each in half lengthwise.

2. Hollow Out the Skins

Scoop out most of the flesh, leaving a thin layer to hold the filling. Save the scooped potato for another recipe. Brush the insides with a little more oil and return to the oven for 10 minutes until lightly crispy.

3. Make the Elote Filling

In a mixing bowl, combine roasted corn, mayonnaise, sour cream, cotija, lime juice, Tajín, garlic powder, salt, and pepper. Stir until creamy and well-coated.

4. Make the Chili-Lime Crema

Whisk together sour cream, mayonnaise, lime juice, chili powder, smoked paprika, and salt until smooth. Chill until ready to serve.

5. Assemble the Skins

Fill each crispy potato shell generously with the creamy elote mixture. Sprinkle extra cotija on top for added cheesiness.

6. Bake Until Golden

Return the filled potato skins to the oven for 10 minutes at 375°F (190°C), letting the cheese melt and the tops lightly brown.

7. Garnish and Serve

Remove from the oven, drizzle with chili-lime crema, sprinkle with fresh cilantro, and finish with Tajín for an extra kick. Serve warm with lime wedges on the side.

Tips & Variations

Cheese lovers: Add shredded cheddar or pepper jack under the filling before baking.
Extra spice: Use chopped jalapeños or drizzle hot sauce on top.
Make-ahead option: Prep the skins and filling separately, assemble right before baking.
Storage tip: Keep leftovers in an airtight container for up to 3 days and reheat in the oven.

Serving Suggestions

I love turning these potato skins into a mini street corn bar. Set out bowls of Tajín, cotija, cilantro, lime wedges, and chili-lime crema so everyone can customize their own. Serve with ice-cold margaritas, sparkling agua fresca, or a crisp Mexican lager for a perfect pairing.

Final Thoughts

These loaded elote potato skins combine crunchy roasted potatoes, creamy street corn filling, and zesty toppings into one unforgettable bite. Perfect for parties, game days, or weekend snacking, they’re bold, vibrant, and always a hit.

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