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.
In a bowl mix together sour cream, chopped bacon, and Lane's Ancho-Espresso Rub.
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!
Espresso Potato Skins
Vegetable / Appetizers
Potato Skins are a classic appetizer that most everyone knows how to make. Sometimes potato skins can get a little bland. These are definitely not that. They are loaded with flavor and will not disappoint. If you are making these for a gathering you will want to fix extra. They will be eaten in a hurry. Not overly complex, but just good melt-in-your-mouth flavor.
- 4 large russet potatoes
- 8 oz. sour cream
- 1 cup cheddar cheese
1 tablespoon Lane's Ancho Espresso Rub
- Green onions
- Chopped cooked bacon
- Preheat oven to 350.
- Pierce potatoes in several places with a fork and season with salt.
- Bake potatoes until soft and easily pierced with fork (1hr-1.5hrs)
- Let potatoes cool. Once cool enough to handle, split potato lengthwise and scoop out some of the middle of the potato.
- In a bowl mix together sour cream, chopped bacon, and Lane's Ancho-Espresso Rub.
- Fill potato skin up with sour cream mixture, top with cheese, and place back in the oven just until the cheese has melted.
- Remove from oven, top with green onion, and enjoy!
- You can season your bacon before you cook it to add extra flavor. Ancho-Espresso, Brisket, Brancho, they would all work great.
- You can add back your potato guts to the mixture of sour cream and bacon....it will essentially turn them into twice-baked potatoes. But still super yummy!
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