Potato Skins with Mexican Fresco

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


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