Fajita Potato Skins

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 24%
  • Fat: 2.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.6g
  • Carbohydrate: 9.6g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 134mg
  • Calcium: 0.0mg


  • 1 tablespoon chopped onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 ounces lean boneless round steak
  • 2 small baking potatoes (about 3 1/2 ounces each)
  • Vegetable cooking spray
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
  • 2 tablespoons no-salt-added mild salsa


  1. Combine first 7 ingredients in a small bowl, stirring well.
  2. Trim fat from steak; slice steak diagonally across grain into 1/4-inch-wide strips. Add steak to onion mixture. Cover and marinate in refrigerator 2 hours.
  3. Scrub potatoes. Bake at 400° for 35 minutes or until tender. Let cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving 1/4-inch-thick shells; set shells aside. Mash pulp.
  4. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add meat mixture; cook 2 minutes or until meat is browned on both sides. Add mashed potato to skillet, and cook 1 minute.
  5. Place potato shells in a small baking dish. Spoon steak mixture evenly into shells, and top with cheese. Bake at 350° for 10 to 12 minutes or until thoroughly heated. Top evenly with salsa.
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