Overloaded Mexican Potato Skins

Appetizers & Snacks

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Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 390
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 25mg 8%
Sodium 750mg 31%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Total Sugars 7g  
  Includes 0g Added Sugars 0%
Protein 9g 0%
Vitamin A 10mg 0%
Vitamin C 25mg 0%
Vitamin D 0mg 0%
Calcium 0mg 20%
Iron 0mg 10%
Potassium 0mg 32%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 3 large russet potatoes washed and scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or sea salt divided or more to taste
  • 2/3 cup Mexican crema
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 1 cup Oaxaca or mozzarella cheese grated
  • 6 slices thick of bacon coarsely chopped
  • 1 Avocado From Mexico halved, pitted, thinly sliced
  • 2 tablespoons chives chopped
  • Credit: Pati Jinich

Instructions

  1. Preheat oven to 400ᴼF.
  2. Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, sprinkle with 1/2 teaspoon salt, and place on a baking sheet. Bake for 1 hour until tender inside and crisp on the outside.
  3. In a medium-sized skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper towel lined plate. Set aside.
  4. In a small bowl, mix crema with chipotle in adobo sauce. Set aside.
  5. Remove potatoes from the oven and set aside until they are cool enough to handle. Cut them in half lengthwise and carefully scoop out the cooked potato, leaving a 1/4-inch wall all around. Reserve cooked potato for another use (like a potato and cheese omelet in the morning or tacos!).
  6. Raise the oven heat to 500ᴼF.
  7. Into each scooped potato half, add a generous amount of the chipotle crema and cover with the grated cheese. Place stuffed potato skins back on the backing sheet. Return to the oven for 5 to 6 more minutes until cheese has completely melted and has started to crisp.
  8. Remove from the oven, add the avocado slices, sprinkle with bacon and chives and serve.

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Nutrition Facts
Overloaded Mexican Potato Skins
Amount Per Serving 6
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 25mg 8%
Sodium 750mg 31%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Total Sugars 7g  
  Includes 0g Added Sugars 0%
Protein 9g 0%
Vitamin A 10mg 0%
Vitamin C 25mg 0%
Vitamin D 0mg 0%
Calcium 0mg 20%
Iron 0mg 10%
Potassium 0mg 32%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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