Ancho-Espresso Potato Skins

Ancho-Espresso Potato Skins

Prep

Preheat oven to 350 degrees. Pierce your potatoes in several places with a fork and season with salt. Bake potatoes until they are soft and easily penetrate with a fork. (1hr-1.5hrs) Let potatoes cool. Once they are cool enough to handle, split the potato lengthwise and scoop out some of the middle of the potato guts.

Mixture

In a bowl mix together sour cream, chopped bacon, and Lane's Ancho-Espresso Rub.

Cook

Fill potato skin up with the sour cream mixture, top with cheese, and place back in the oven until the cheese has melted.

Remove from oven, top with green onion, and enjoy!

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