Tex-Mex Mini Baked Potatoes
These Tex-Mex Mini Baked Potatoes are crispy, cheesy, and full of flavor, making them the perfect fall finger food or party appetizer. Easy to prepare and bursting with spice and Southern charm, they’re sure to impress at any gathering.
Equipment
- Baking Sheet
- Oven
Ingredients
Potatoes
- 1.5 lb baby potatoes red or gold, halved
- 2 tbsp olive oil
- salt and pepper to taste
Toppings
- 1 cup cheddar cheese shredded
- 1 cup black beans rinsed and dried
- 1 jalapeño sliced, adjust to taste
- 1/2 cup sour cream
- 2 green onions chopped
- 2 tbsp cilantro chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Wash and dry baby potatoes. Slice in half and toss with olive oil, salt, and pepper.
- Place potatoes cut-side down on the baking sheet and roast for 25–30 minutes until golden and tender.
- Flip potatoes and press centers gently to create a well for toppings.
- Top with black beans and cheddar cheese. Return to oven for 5–7 minutes until cheese is melted.
- Cool slightly, then garnish with sour cream, jalapeños, green onions, and cilantro.
Notes
- Dry your beans to avoid soggy bites, and avoid overcrowding the baking sheet for optimal crispiness.
- Serve warm for best flavor.