Tex-Mex Potato Skins
- 3 large potatoes
- 4 strips of bacon
- 3/4 cup shredded pepper jack cheese
- 1 1/3 cups dried fried onions
- 1/4 cup green chilies
- 1 jar salsa
- 1 tub of sour cream
- Scrub the potatoes with a vegetable brush while holding under cold running water. Preheat oven to 400°F. Bake the potatoes for 1 hour or until done. Remove from oven.
- Lower the oven temperature to 350°F
- Allow potatoes to cool, then split lengthwise. Scoop out the inside of potato halves, leaving 1/4 inch shells. Save the inside of the potatoes for another use. Store them in a tightly sealed container on the top shelf of your refrigerator. Be sure to label and date the container.
- In a skillet, cook the bacon over medium-high heat until browned and crisp. Be sure to wash your hands after handling the raw bacon. After bacon is browned and crisp remove from the pan and set aside. Once the bacon has cooled crumble into small pieces.
- Remove stems and scrub the green chilies with a vegetable brush while holding under cold running water. Chop into small pieces on your produce cutting board.
- Arrange potato halves on a baking sheet. Top with cheese, 1/3 cup fried onions, chilies, and bacon.
- Bake in 350°F oven until the cheese is melted, about 15 minutes.
- Serve topped with salsa, sour cream, and remaining fried onions.
Additional Food Safety Notes Related To This Recipe:
When buying potatoes in the grocery store, be sure that they are free of most blemishes and are firm to touch. Avoid those that are bruised, sprouting, shriveled, or green-tinged. Green chilies should have a firm exterior with a bright glossy skin.
When buying bacon in the grocery store, be sure that there are no broken seals on the package or discoloration on the strips.
Bacon has a recommended storage time of 7 days in the refrigerator. Be sure to store in a tightly sealed container after opening and label with the date opened. After 7 days the bacon should be thrown into the garbage.
Wash hands correctly after handling bacon. Even if the bacon is ready-to-eat, it is important that you wash your hands after handling all meat products.
Moisten hands with warm water and apply soap.
Rub hands together for 20 seconds. Don’t forget to use a soft brush to clean your nails and nail beds.
Rinse hands and dry with a clean towel.
Bacon should not be out of the refrigerator for longer than 2 hours.
Warming trays or chafing dishes can be used to keep your appetizer at a safe temperature.
Put any leftovers into the refrigerator within 1 hour.
Scrub cutting boards after each use with warm soapy water.
Recipe Source Tex-Mex Recipes, Publications International, LPD