Mexican Potato Skins

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   Bake potatoes for 1 hour.

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   While the potatoes are cooking, begin to cook your beef in a medium sauce pan on medium high heat.

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   Drain the beef when it is thoroughly cooked and drain.

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   Return back to pan on low heat and stir in taco seasoning and Colby jack cheese.

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   The cheese will begin to melt.

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   Once the cheese has melted, turn the heat off.

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   2.

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   One the potatoes are done cooking, allow to cool for 15 minutes.

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    Cut the potatoes in half and scoop some of the potatoes out of the middle.

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    You can keep the extra potatoes for another dish.

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    In the middle of the potatoes, add about a spoonful of the beef and add a few chopped jalapenos as well.

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    Top off with shredded queso cheese and place back in the oven for 20 minutes or until the cheese is completely melted and slightly brown.

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    3.

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    Once the skins are complete, top the potato skins with bacon, tomato, and avocado.

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    If you would like, you can add a dollop of sour cream, garnish with chives, and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.