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Cheesy Mexican Potato Skins

20 Minute Cheesy Mexican Potato Skins. Oooof indulge in this cheesy potato skins and know you are still on plan. Yum!

Serves: 2 (easily doubled) Time: 20 minutes



  • 600g baking potatoes, either 2 large ones or you can use smaller ones adding to the same weight

  • 1 avocado, halved and sliced

  • 1 red onion, finely sliced

  • 1 lime, juiced

  • 1 tbsp olive oil

  • 75g cheddar, grated

  • 2 teaspoons fajita/Mexican spice mix (optional)

  • 2 spring onions, finely sliced

  • ½ small pack coriander, leaves picked and stalks finely chopped

  • 2 tablespoons soured cream, to serve

  • extra salad if you like


  1. Heat the grill to high. Then prick the potatoes with a fork and microwave on high for 5-10 mins until soft.

  2. Meanwhile, toss the avocado and red onion with the lime juice and half the oil and a tiny drizzle of balsamic vinegar if you have it!

  3. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5 mins to crisp up.

  4. Using the scooped out potato flesh, mash it with the grated cheese (reserving some to use as topping for the skins later), fajita spice mix, most of the spring onions and coriander stalks.

  5. Once the potato skins have crisped up a little, remove from the grill and spoon the filling into them and sprinkle over the remaining cheese. Whack them back under the grill for 5-10mins being careful not to burn.

  6. Once they are done, top with the chopped coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.


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Rosie ❤️

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