Carne Asada Potato Skins

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Yep, you read that right!

Carne Asada Fries – I mean Potato Skins!

You guys!!!  Why is it that I just thought of this???

First off… for those that are wondering “What are these Carne Asada Fries you speak of?”  You need to STOP RIGHT NOW!  You need to get on the google and type in your closest airport code and book a flight to SAN (San Diego) right this instant.  They are only arguably the best food invention to come out of San Diego!   They are french fries covered in Carne Asada meat and the fixins and they are the bomb!

I must have been dreaming about them, but those that know us, know that we have a special love for bite site food.  Appetizers, Hors d’oeuvre, Tapas are one of our specialties and so when we think of this amazing dish that really no one person should eat by themselves, we thought… wait a minute… Carne Asada Loaded Potatoes is going to get you there and its in its own container!  BOOM!

Here’s how we did it!

Ingredients:

• 4 Large Potatoes
• 1 Tablespoon Olive Oil
• 1-2 Teaspoons Salt
• 1-1.5 Pounds Carne Asada Meat (Grilled Marinated Flank Steak)
• 1 Cup Shredded Mexican Cheese Blended Cheese
• 1/2 Cup Cotija Cheese (Mexican Crumble Cheese)
• 1 Cup Sour Cream
• 1 Cup Salsa
• 1 Cup Guacamole
• Chopped Green Onion

Directions:

Pre-heat oven to 400 degrees.
Pierce each potato with a fork about 4-5 times and then place into the oven for 40-50 minutes until the skins start to become crispy.
Grill Carne Asada Meat on medium to high heat for approximately 5 minutes each side depending on the thickness of the meat. (Recipe for the marinade coming soon)
Remove from grill and cut into bite size pieces.
Once your potatoes are finished cooking remove from heat and let cool until able to handle.
Cut each potato down the middle long wise.Using a spoon or melon baller, scoop out the inside of the potato till there is a quarter inch left of potato till the flesh.Rub the inside of the potatoes with the olive oil and sprinkle the salt over each of the eight potato halves.
Place back into the oven on a cookie sheet for approximately 10 minutes allowing for the inside of the potato skin to crispy up and golden.Remove from oven and divide the chopped up carne asada among the skins and top with shredded cheese.
Place under the broiler till melted and golden for 4-5 more minutes until heated through.Top each skin with a sprinkle of the cotija cheese, a dollop of sour cream, salsa and guacamole and green onion.

Printable Recipe:

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