Loaded Elote Potato Skins

Crispy roasted potato skins stuffed with creamy elote filling, topped with cotija cheese, chili-lime crema, and fresh cilantro for the ultimate party snack.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 6 Servings

Course: Appetizer, Snack

Cuisine: Mexican - Inspired

Ingredients Method

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

Method

Roast potatoes until tender, slice, and scoop out centers.
Crisp up skins in the oven for extra crunch.
Mix roasted corn, cotija, mayo, lime, and spices for the elote filling.
Make creamy chili-lime crema.
Stuff potato skins, top with cheese, and bake until golden.
Drizzle crema, garnish with cilantro, and serve warm.