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, sprinkle with bacon and chives and serve.
Overloaded Mexican Potato Skins
Amount Per Serving 6
Calories from Fat 0
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 41g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.
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!