Food Services - Tex-Mex Potato Skins


  • 40 whole baked potatoes, hot, split lengthwise
  • 1 can 7 lbs. 4 oz. B&M Original Baked Beans
  • 2 1/2 lbs. chedder or pepper-jack cheese, shredded
  • 2 lbs. french fried onions
  • 3 1/2 cups 1 3/4 pounds ORTEGA Diced Green Chiles
  • 3 1/3 cups crumbled cooked bacon
  • Ortega Salsa
  • sour cream


Preheat oven to 350 degrees F. Scoop out inside of potatoes, leaving 1/4 inch shells.

Arrange potato halves on a baking sheet, and layer with beans, cheese, onions, chilies and bacon.

Bake 20 to 30 minutes or until cheese melts and potatoes are heated through. Top with salsa and sour cream.
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