Fully Loaded Potato Skins with Chipotle Southwest Guacamole

Yummy cheesy potatoes… with fried eggs and bacon.

Original recipe source

Cook time: 90 minutes

Servings: 16

Ingredients

• 8 medium russet potatoes
• 0 tbsp olive oil
• 8 slices bacon
• 3 large avocados
• 0.33 cup fresh cilantro chopped
• 1 jalapeño seeded and chopped
• 1 whole lime juice and zest
• 1 chipotle pepper in adobo chopped + 1 tablespoon adobo sauce
• 0.25 tsp cumin
• 0 tsp salt
• 0 tsp pepper
• 0.5 cup roasted corn
• 0.33 cup black beans rinsed and drained
• 0.33 cup cotija cheese crumbled
• 6 tbsp butter melted
• 0 tsp salt
• 0 tsp pepper
• 2 cups sharp cheddar cheese shredded
• 8 slices bacon crumbled
• 6 green onions chopped
• 0 sour cream or Greek yogurt for serving
• 4 to 6 fried eggs

Instructions

1. Preheat the oven to 400 degrees F. Scrub the potatoes clean then prick all over with a fork. Bake the potatoes for about an hour or until the potatoes are cooked through and give a little when pressed.
2. To cook the potatoes in the microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato.
3. While the potatoes cook, fry the bacon in a skillet or on a griddle until crisp. Drain on paper towels, allow to cool and then crumble the bacon.
4. To make the guacamole, mash the avocados in a medium size bowl. Add the cilantro, jalapeño, lime juice, chipotle chile in adobo, adobo sauce, cumin, salt, and pepper. Stir to combine and fold in the roasted corn, black beans, and cotija cheese.
5. Remove the potatoes from the oven and increase the heat of the oven to 450 degrees F.
6. Allow the potatoes to cool enough to handle and then cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use and leaving about 1/4 of an inch of potato on the skin.
7. Brush or rub both the inside and outside of the skins with melted butter. Sprinkle with salt and pepper. Place in a roasting pan, bake for about 10-15 minutes or until crisp.
8. Remove from oven and divide the cheddar cheese among the shells. Sprinkle with bacon. Place back in the oven and broil for 1-2 minutes or until the cheese is melted and bubbly. Remove and sprinkle with green onions and any remaining bacon.
9. Serve warm with guacamole, yogurt and fried eggs.