If you’re like us, you love potato skins, not only as an appetizer but sometimes as a main course! Well, we are here to shake yours up with the incredible melt-in-your-mouth flavor of these Ancho-Espresso Potato Skins!
This recipe serves four, takes about 15 minutes prep time and two hours cooking time. Each skin is 167 calories.
4 large russet potatoes
8 oz. sour cream
1 cup cheddar cheese
1 tablespoon Lane’s Ancho Espresso Rub
Chopped cooked bacon
Preheat the oven to 350.
Pierce potatoes in several places with a fork and season with salt.
Bake potatoes until soft and easily pierced with a 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 the 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!
Recipe and photo from Lane’s BBQ.