Ancho-Espresso Potato Skins

Ingredients 

4 large russet potatoes

8 oz. sour cream 

1 cup cheddar cheese 

Green onions (for topping) 

1 tablespoon Lane's Ancho Espresso Rub

 

Method

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 the potato. 

In a bowl, mix together the sour cream and Lane's Ancho-Espresso Rub. Add sour cream to potato skin, top with cheese and place back in the oven just until the cheese has melted. 

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

 

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