Mamacita's Salsa Fresca Twice Baked Potatoes
Prep: 20 min
Cook: 1 hour 45 min
3-4 large russet potatoes, scrubbed and dried
1/2 cup Mamacita's Salsa Fresca, drained
8 oz cream cheese
2 tablespoons olive oil
8 slices of bacon
2 cups cheddar cheese, shredded
1 1/2 teaspoons salt
1/2 teaspoons pepper
Rub potatoes with olive oil and salt, bake for 1 hour at 350 degrees or until soft. In the meantime, cut bacon into small pieces and fry in a skillet on medium heat until crispy. Drain on paper towel to remove grease. In a large bowl, combine cream cheese (either already at room temperature or warmed in the microwave), cheddar cheese, Mamacita's Salsa Fresca, salt and pepper, and half of the bacon pieces. When the potatoes are done, let cool until you can handle them.
Cut potatoes in half, longways, and scoop out the centers leaving approximately 1/4 inch of potato with the skin. Add the scooped out potato into the bowl and combine all of it together. Place potato skins in a 9x13 baking dish and fill with cheesy potato mixture from the bowl. Bake for 40-45 minutes at 400 degrees. Once done, top with fresh green onion slices or chives, and the crispy bacon.
Kelly + Kyle