Potato Skins with Mexican Queso Fresco

Ingredients:

• Idaho or Russet Potatoes
• Tropical Crema Mexicana
• Crumbled bacon
• Sliced Scallions
• Crumbled Tropical Queso Fresco Mexicano
• Olive oil

Preparation:

1. Bake the potatoes for 1 hour at 350 degrees until tender.
2. Cut in half length wise and scoop out the potato. Leave a ½ inch border.
3. Brush the potato halves with oil and bake again at 400 degrees for 15 minutes until gold and crispy.
4. Remove them and place a dollop of Crema Mexicana inside each one.
5. Add the crumbled bacon, sliced scallions, and crumbled Queso Fresco on top.