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When my husband and I first met, it was in a pub that was close to our school. The first date that we went on, we returned to that same restaurant.

It had a nice and relaxing atmosphere, and neither of us were looking for a ton of pressure. We already had enough of that with our studies. He suggested that we order the potato skins for an appetizer. I was embarrassed to tell him that I never had them before, so I didn’t say anything. When they came to the table, I couldn’t believe how tasty they looked. I couldn’t wait to dig in.

I didn’t want to look like I was being rude though, so I waited patiently for him to put one on my plate. That was the day I feel in love with him, and with potato skins. You can only imagine my delight when I came upon these Mexican potato skins on Group Recipes.

I couldn’t even wait to make them. I immediately wrote down everything on the list and headed to the grocery store. I snagged up all the ingredients and made them for dinner that very same night. We couldn’t stop eating them. I stuffed them all as full as I could get them, and we made an entire meal out of it.

I really like to add in some taco seasoned meat for a heartier dish that feeds the whole family.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Toss in some Mexican chorizo for an extra kick…yum!

The other day, sally and I were chatting over hot coffee and homemade cookie bars. I had looked into my pantry and noticed that I had an abundance of baking supplies like M&Ms and chocolate chips. I decided to bake up a batch of colorful cookie bars to use up some of the ingredients. As my wonderful neighbor and I sat eating and sipping we discussed how some appetizers are more like entrees. I brought up potato skins because to me they are definitely more of a meal than they are a prelude to a meal.

Sally and I discussed all of the different ways potato skins can be prepared. I think my favorite way is fully-loaded but Sally said she enjoyed Mexican potato skins. I love Mexican food so I asked Sally to please tell me more about this yummy recipe. She told me what Mexican potato skins entailed and my mouth was watering. So, I of course had to go out and fetch the ingredients to make these remarkable Mexican potato skins. And yes, my family and I ate them as an entree and not as an appetizer 🙂

Recipe and photo courtesy of Group Recipes.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: I like using Yukon Gold potatoes when making these Mexican potato skins.