Key IngredientPremium Thick Cut Bacon 12oz.About
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
16 Ounces Farmer John Thick Cut Bacon 4 Large Russet Potatoes 2 Green Chilis, Thinly Sliced 8 Ounces Sour Cream Few Sprigs Of Green Onion, Thinly Sliced 8 Ounces Mexican Blend Of Cheeses, Shredded Cilantro Crema, Recipe As Follows 1/4 Cup Mayonnaise 1 Bunch Cilantro, Remove Stems. Roughly Chop Leaves 1/2 Cup Olive Oil 2 Garlic Cloves, Minced 1 Tsp. Salt 2 Limes, Squeezed
Loaded Potato Skins
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Cilantro Crema
Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Cook bacon according to directions. Roughly chop and set aside.
2Preheat your oven to 400°F.
3Rinse potatoes in water thoroughly to remove dirt. Pierce a few times with a fork, then brush with olive oil or bacon grease.
4Bake for 30-40 minute until fork-tender. Set aside to cool enough to handle. Cut in half and use a spoon to remove the insides. Leave about 1/4 of the potato intact
5Return to a baking sheet pan, drizzle with olive oil & bake at 450°F for 10 minutes.
6Drizzle with cilantro crema, cheese & bacon, return to oven again for 5-8 minutes to melt the cheese.
7Use tongs to serve on a plate. Top each with green chili, a dollop of sour cream, green onions, and more bacon & cilantro crema if desired.
8Cilantro Crema: Use a stick blender to emulsify all the ingredients together. Add more salt if needed.
9Cilantro Crema: Store in a refrigerator for up to a week.
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