Mexican Potato Skins

Ooooh.  I love potato skins…and here they are with a Mexican twist…

6 to 7 russett potatoes
Oil for frying (vegetable, peanut, or canola)
6 slices of quality bacon
1/4 cup butter (melted)
1 Tablespoon of ground cumin
1 cup shreddard good cheddar
Kosher Salt (to taste)
1 cup of finely chopped pickeled jalepeno
Sour cream or Crema Mexicana

 

  1. Heat oil to 350 degrees.  Heat oven to 350 degree.
  2. Cook bacon and then crumble.  Set aside.
  3. Wash potatoes.  Wrap in paper towels.   Microwave for about 10 minutes (4 at a time)…they should be soft, but not falling apart.
  4. Gently slice cooked potatoes in half.  With a small spoon, scrape out the inside of the potatoes, leaving about an 1/8 inch still in the skins.
  5. Fry the potatoes for about 8 minutes each, until starting to turn golden brown. Remove and place on paper towels to drain any excess oil.
  6. Brush melted butter on the inside of each skin.  Sprinkle with salt and cumin.
  7. Add heaping handful of cheese into each potato boat.
  8. Top with bacon and then jalepenos.
  9. Bake in oven for 12 minutes, or until cheese melted and bubbly.
  10. Serve with a side of sour cream.

 

 

 

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