Potato Skins with Mexican Fresco

Potato Skins with Mexican Fresco

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Lunch Snacks and Appetizers Crema Mexicana Queso Fresco Mexicano



  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.