Potato Skins with Mexican Fresco
Lunch Snacks and Appetizers Crema Mexicana Queso Fresco Mexicano
Ingredients:
Preparation:
- 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.