Potato Skins with Mexican Fresco

Lunch Mexican Cream Mexican Fresh Cheese

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. 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.