This Mexican twist on potato skins is the perfect appetizer to get your friends and family in the mood to fiesta. Made with russet potatoes, Oaxaca or mozzarella cheese, Mexican crema, bacon and topped with chives.
- 3 ea. large russet potatoes, washed and scrubbed
- 1 T. olive oil
- 1 t. kosher or sea salt, divided, or more to taste
- 6 ea. slices thick of bacon, coarsely chopped
- 2/3 c. Mexican crema
- 3 T. sauce from chipotles in adobo
- 1 c. Oaxaca or mozzarella cheese, grated
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and thinly sliced
- 2 T. chives, chopped
- Preheat oven to 400ᴼF.
- 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.
- 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.
- In a small bowl, mix crema with chipotle in adobo sauce. Set aside.
- 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!).
- Raise the oven heat to 500ᴼF.
- 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.
- Remove from the oven, add the avocado slices, and sprinkle with bacon and chives. Serve.