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
- 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.
