Mexican Stuffed Potato Skins

Mexican Stuffed Potato SkinsBy Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products.

Hi! I’m Corie and I think potato skins are amazing!

The skin of the potato has all the vitamins and nutrients and I love the chewy, firm texture of them. I DON’T love the unhealthy versions you see in so many restaurants, so I set out to make a healthy, delicious, guilt-free version as part of my Whole 30 plan to kick off 2017.

First, I sauteed up Isernio’s Ground Chicken with my favorite taco seasonings, added in some onion and garlic, and then used the potato skin as a base. My husband, Sean, actually refuses to call these anything other than “Po-tacos.” To top them off with creamy goodness, I made a Paleo ranch dressing and tossed some of that on as well.

These would be such a fun Super Bowl dish!


  • 4 Russet potatoes, scrubbed clean
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound Isernio’s Ground Chicken
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 head romaine

Pico De Gallo:

  • 1 tomato
  • 1 jalapeno
  • 1 bunch cilantro
  • 1 tsp red wine vinegar
  • 1/4 cup minced red onion

Paleo Ranch:

  • 1 cup homemade mayonnaise
  • 1/2 cup coconut cream
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley


Preheat the oven to 425. Pierce the potatoes all over and set them on a baking sheet. Bake them for 50 minutes-1 hour until you can easily pierce them with a knife.

Saute the onions and garlic until softened and aromatic.

Add the ground chicken to the pan and crumble it up as it cooks. Sprinkle over the paprika, coriander, chili powder, cumin and salt.

Finely chop the lettuce and set this aside.

Stir all the ingredients for the pico de gallo and taste for seasoning.

When the potatoes are fully cooked, take them out and slice them in half lengthwise. Once they are cool enough to handle, scoop out the flesh, making sure to leave 1/4 inch along the sides so they hold their shape.

Fill each potato skin with some lettuce, some chicken mixture, and the pico de gallo, in whatever order you wish.

Blend all of the ranch ingredients together and taste for seasoning. Drizzle it over the potato skins and serve with a side of this ranch and some hot sauce. Garnish with chopped cilantro and serve at once! Bon Appetit!
For a full step-by-step, picture-by-picture look at this recipe, check out the original blog post by author Corie Cameron on her site, Good Life Everyday.

Mexican Stuffed Potato Skins 2

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