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Carne Asada Potato Skins

Carne Asada Potato Skins


  • 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


  1. Preheat oven to 400℉.
  2. For Carne Asada:
  3. Combine all ingredients and pour into a large ziploc bag with flank steak. Marinate for 4 hours, flipping halfway through.
  4. 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.
  5. For Potatoes:
  6. 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.
  7. 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.
  8. Layer with flank steak, guacamole, salsa, sour cream, cilantro, and finish with a coating of Ritas & Fajitas.
  9. Serve and enjoy!
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