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Fajita Potato Skins

Nothing satisfies a hungry crowd like these potato skins stuffed with spicy fajita-style beef. Think football…think basketball…think Friday night appetizer party! —Samantha Lang, Rochester, Michigan
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    12 servings


  • 6 medium baking potatoes
  • 1 beef top sirloin steak (1 pound), cut into thin slices
  • 1 tablespoon canola oil
  • 1/2 cup taco sauce
  • 1 envelope fajita seasoning mix
  • 2 cups shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 green onions, sliced


  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender, turning once.
  • Meanwhile, in a large skillet, brown beef in oil. Add taco sauce and seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until meat is tender, stirring occasionally.
  • Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use). Place on greased baking sheets. Spoon beef mixture onto potato shells; sprinkle with cheese.
  • Bake at 350° for 8-10 minutes or until heated through and cheese is melted. Top with sour cream and onions.
Nutrition Facts
1 potato skin: 243 calories, 10g fat (6g saturated fat), 39mg cholesterol, 444mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 15g protein.
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