Loaded Potato Skins

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SERVINGS
4
PREP TIME
10
MIN
COOK TIME
45
MIN
TOTAL TIME
55
MIN
DIFFICULTY
Easy
  • 16oz FARMER JOHN THICK CUT BACON
  • 4 Large Russet potatoes
  • 2 green chilis, thinly sliced
  • 8oz sour cream
  • few sprigs of green onion, thinly sliced
  • 8oz Mexican blend of cheeses, shredded
  • Cilantro Crema, recipe as follows

Cilantro Crema

  • 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
  1. Cook BACON according to directions. Roughly chop and set aside.
  2. Preheat your oven to 400 degrees.
  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 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.

Cilantro Crema

  1. Use a stick blender to emulsify all the ingredients together. Add more salt if needed.
  2. Store in a refrigerator for up to a week.