Loaded Mexican Potato Skins
One of those talented businesses is Harmacy Hot Sauce. I won’t go into detail because I want you to read up on your own about this delicious hot sauce company, how it began, and how you can get your hands on these sauces! As with most salsas and hot sauces, there are varying heat levels to please just about anyone!
One of the things I am really beginning to enjoy is seeking out the locally made/harvest/manufactured products from the Upper Cumberland and create recipes! So, here you have a Mexican version of a loaded potato skin. Yes, I kept the bacon (how could I possiby ditch the bacon??), added more Mexican flavors and ingredients of cotija cheese, refried beans, and a flavorful salsa that made this recipe complete!
If you’re wondering, I chose to use Harmacy’s “Cinco.” You are welcome to change that up, of course, but be sure you don’t skimp here. Use a super-flavorful sauce or salsa. You will not be disappointed!
Enjoy!
Loaded Mexican Potato Skins
Ingredients
Refried Beans:
- 1 cup refried beans, canned or homemade
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
Potatoes:
- 4 medium Russet potatoes
- 2 tablespoons good-quality extra-virgin olive oil
- 4 tablespoons unsalted butter, melted
- 1 cup Monterey Jack cheese, shredded
- 1/2 pound good-quality bacon, cooked and crumbled
- kosher salt
- freshly cracked black pepper
- 1 cup good-quality/gourmet hot sauce or salsa
- 1/4 cup green onions, sliced
- 1/2 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, chopped
- 1 cup sour cream, or crema
- 1/2 an avocado, sliced
Instructions
- Preheat the oven to 400 degrees.
- Scrub the potatoes well and prick them with a fork on all sides.
- Rub the oil over the potatoes and sprinkle with kosher salt and black pepper.
- Bake the potatoes in the oven until fork-tender, approximately 45 to 55 minutes.
- While the potatoes are baking, mix the refried beans ingredients together in a medium bowl and set aside.
- When the potatoes are tender, remove them from the oven to cool until they can be easily handled.
- Slice the potatoes in half longways.
- Using a cookie scoop or spoon, scoop out the inside flesh of each potato half, leaving about 1/4" of the flesh on the skin. This allows flavor and support for the potato skins.
- (Set aside the flesh of the potato for another use, or save to eat later, served with melted butter, salt and pepper.)
- Line a baking sheet with aluminum foil (for easy cleanup). Lightly spray the foil with a nonstick spray such as Pam.
- Brush the melted butter on the insides and outside skins of each potato. Place the halves, skin-side up, onto the baking sheet and return to the oven for another 10 minutes.
- Remove the potato skins from the oven and place them cut-side up on a serving platter (or you can leave them to serve casually on the baking sheet.
- When the potatoes are just cool enough to handle, evenly divide the refried bean mixture between each potato half, spreading to coat the interior of the potato (along the bottom and up the sides).
- Evenly sprinkle the Monterey Jack cheese over the beans, then evenly divide the bacon amongst the halves.
- Dividing evenly, spoon the hot sauce/salsa over the bacon.
- Top with the green onions, cotija cheese, cilantro, sour cream, and avocado.
- Serve while the potato skins are still warm. Enjoy!
Notes
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