Tex-Mex Potato Skins
Equipment
- Skillet
- mixing bowl
- Baking sheet
Ingredients
- 3 large potatoes
- 4 strips 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 sour cream
Instructions
- Wash hands with soap and water.
- Preheat oven to 400°F.
- Scrub the potatoes with a clean vegetable brush under running water.
- 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, leaving1/4 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.
- Wash hands with soap and water after handling uncooked bacon.
- After bacon is browned and crisp remove from the pan and set aside. Once the bacon has cooled, crumble into small pieces.
- Wash hands with soap and water.
- Remove stems and scrub the green chilies with a clean vegetable brush under running water. Chop into small pieces on your produce cutting board.
- Arrange potato halves on a baking sheet. Top with cheese, ⅓cup fried onions, chilies, and bacon.
- Bake in 350°F oven until the cheese is melted, about15 minutes.
- Serve topped with salsa, sour cream and remaining fried onions.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org