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Loaded Potato Skins

alarm
Total Time:
55 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings
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Loaded Potato Skins
alarm
Total Time:
55 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Loaded Potato Skins

Product ImagePremium Thick Cut Bacon 16oz.
16 Ounces
Farmer John Thick Cut Bacon
16 Ounces
4
Large Russet Potatoes
4
2
Green Chilis, Thinly Sliced
2
8 Ounces
Sour Cream
8 Ounces
Few Sprigs Of Green Onion, Thinly Sliced
8 Ounces
Mexican Blend Of Cheeses, Shredded
8 Ounces
Cilantro Crema, Recipe As Follows

Cilantro Crema

1/4 Cup
Mayonnaise
1/4 Cup
1 Bunch
Cilantro, Remove Stems. Roughly Chop Leaves
1 Bunch
1/2 Cup
Olive Oil
1/2 Cup
2
Garlic Cloves, Minced
2
1 Tsp.
Salt
1 Tsp.
2
Limes, Squeezed
2

Directions


  1. Cook bacon according to directions. Roughly chop and set aside.

  2. Preheat your oven to 400°F.

  3. Rinse potatoes in water thoroughly to remove dirt. Pierce a few times with a fork, then brush with olive oil or bacon grease.

  4. Bake 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

  5. Return to a baking sheet pan, drizzle with olive oil & bake at 450°F for 10 minutes.

  6. Drizzle with cilantro crema, cheese & bacon, return to oven again for 5-8 minutes to melt the cheese.

  7. Use 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.

  8. Cilantro Crema: Use a stick blender to emulsify all the ingredients together. Add more salt if needed.

  9. Cilantro Crema: Store in a refrigerator for up to a week.

Ingredients


Loaded Potato Skins

16 Ounces
Farmer John Thick Cut Bacon
16 Ounces
4
Large Russet Potatoes
4
2
Green Chilis, Thinly Sliced
2
8 Ounces
Sour Cream
8 Ounces
Few Sprigs Of Green Onion, Thinly Sliced
8 Ounces
Mexican Blend Of Cheeses, Shredded
8 Ounces
Cilantro Crema, Recipe As Follows

Cilantro Crema

1/4 Cup
Mayonnaise
1/4 Cup
1 Bunch
Cilantro, Remove Stems. Roughly Chop Leaves
1 Bunch
1/2 Cup
Olive Oil
1/2 Cup
2
Garlic Cloves, Minced
2
1 Tsp.
Salt
1 Tsp.
2
Limes, Squeezed
2

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