Carne Asada Potato Skins
INGREDIENTS:
- Blues Hog Ritas & Fajitas Seasoning
- 1 cup Guacamole
- 1 cup Fresh Salsa
- 1 cup Sour Cream
- Fresh Cilantro
- 4 Medium Russet Potatoes
- 1 tbsp. Olive Oil
- 1 cup Mexican Cheese Blend
- For Carne Asada:
- 1 marinated and grilled Flank Steak
- 1/4 cup Lemon Juice
- 1/2 cup Orange Juice
- 2 tbsp. Lime Juice
- 1/2 cup Soy Sauce
- 1/4 cup Olive Oil
- 2 Cloves Garlic
- 1 1/2 tbsp. Blues Hog Original Dry Rub
INSTRUCTIONS:
- Preheat oven to 400℉.
- For Carne Asada:
- Combine all ingredients and pour into a large ziploc bag with flank steak. Marinate for 4 hours, flipping halfway through.
- Place flank on the grill until internal temperature reaches 125℉. When done, let rest for 20 minutes. Slice against the grain into bite-sized pieces. Set aside.
- For Potatoes:
- Combine olive oil with Ritas & Fajitas seasoning and toss each potato in the mixture. Using a fork, poke holes in each potato several times. Place on a baking sheet and in the oven for 40-45 minutes.
- When potatoes have finished cooking, remove from oven and scoop the inside with a spoon, making a boat. Coat with a layer of Olive oil and Ritas & Fajitas. Place black in oven until it has a crispy, brown crust.
- Layer with flank steak, guacamole, salsa, sour cream, cilantro, and finish with a coating of Ritas & Fajitas.
- Serve and enjoy!