Potato Skins Mexican Style Recipe
These beautiful and appetizing potato skins will quickly become a family favorite!
Ingredients
Serves 2-48 (3-inch-long) russet potatoes, scrubbed and thoroughly dried
2 Tablespoons (1/4 stick) butter, melted
salt
freshly ground black pepper
2 cups shredded Monteray Jack cheese
2 teaspoons finely chopped fresh cilantro
5 to 6 slices cooked, crumbled bacon
Serve with sour cream and Mexican Hot sauce.
Directions
Heat the oven to 400�F
Line a baking sheet with parchment paper and set aside.
Spear the potatoes with a sharp knife and place onto the middle rack.
Place the clean potatoes directly onto the oven rack and bake for about 50 minutes, until the skins are crispy and the knife can easily pierce the potatoes.
While the potatoes are baking, cook the bacon strips in a skillet on the stovetop until crispy.
Remove the bacon strips and let drain on a plate line with paper towels. Set aside to cool enough to handle then use your fingers to break into crumbly bits. Set aside until later.
Remove from the oven and transfer to a wire cooling rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch intact.
Save the scooped potato for another meal.
Melt the butter in a small saucepan over low heat.
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
Evenly space the potato halves with the skin side up onto the prepared baking sheet and broil about 2-3 minutes, until the butter foams and the skins start to crisp.
Watch carefully so they don�t burn.
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Divide the cheese evenly into the potatoes. Sprinkle the finely chopped cilantro and the cooked bacon bits on top.
Place in the broiler and broil and cook 4-5 minutes, until the cheese is melted and bubbling. Watch carefully not to burn.
Remove from the broiler and serve hot with sour cream, and Mexican hot sauce.