Carne Asanda Baked Potato - potato skins are a spin on a San Diego favorite recipe of Carne Asada fries. They are just as delicious and easier appetizer to serve at your next party!
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There carne asada baked potato is one of our all-time favorite recipes.
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 google type in your closest airport code and book a flight to SAN (San Diego) right this instant.
They are only arguably the best Mexican food invention to come out of San Diego!
Carne Asada fries are a local San Diego dish that are French fries covered with grilled Carne Asanda and cheese that is melted and then topped with guacamole and sour cream.
I must have been dreaming about them, but those that know us, know that we have a special love for bite-size food.
Appetizers, Hors d'oeuvre, Tapas are some 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 Stuffed Loaded Potatoes is going to get you there and it's in its own container! BOOM!
Looking for Easy Super Bowl Appetizers, then we have you covered.
Here's how we made these delicious appetizers or side dish!
Ingredients:
- Large Russet Potatoes
- Olive Oil
- Salt
- Carne Asada Meat (Grilled Marinated Flank Steak or Skirt Steak)
- Shredded Mexican Cheese Blended Cheese
- Cotija Cheese (Mexican Crumble Cheese)
- Sour Cream
- Pico De Gallo Salsa
- Guacamole
- Chopped Green Onion
- Salt and Pepper (optional)
Directions:
Pre-heat oven to 400 degrees.
Cook the steak. We prefer to grill the Carne Asada Meat on medium to high heat for approximately 5 minutes on 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.
Pierce each potato with a fork about 4-5 times and then place on a baking sheet in the oven for 40-50 minutes until the skins start to become crispy.
Cut each potato down the middle longwise.
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 olive oil and sprinkle the salt over each of the eight potato halves.
Remove from oven and divide the chopped up carne asada among the skins and top with shredded cheese.
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.
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 guacamole, and green onion. We even enjoy a small squeeze of lime juice too!
We hope you enjoy these as much as we do!!!
About Carne Asada Fries
Now that you are ready to make these delicious Carne Asada Potato Skins Appetizers, here are a few questions you might have.
In English, carne asada means grilled meat. It is a thin steak that is a delicious Mexican marinated of seasons and lime and then grilled. It is then thinly sliced.
Carne asada is most commonly found in Mexican cuisine in tacos, burritos, and on top of fries. Therefore you will mostly find it sided with rice and beans.
There are many carne asada marinade recipes on the internet. The marinade is key as a skirt and flank steak tends to be a firmer cut of meat. The marinade will tenderize the steak before grilling for just a few minutes per side.
Other Appetizers You'll Love
Carne Asada Potato Skins
Ingredients
- 4 Potatoes Large
- 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
- ½ Cup Cotija Cheese Mexican Crumble Cheese
- 1 Cup Sour Cream
- 1 Cup Salsa
- 1 Cup Guacamole
- 1 Chopped Green Onion
Instructions
- 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.
- 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 dollup of sour cream, salsa and guacamole and green onion.
Nutrition
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