Carne Asada Potato Skins

Blues Hog

Servings

8

Cook Time

50 minutes

The perfect appetizer for the BIG GAME 🏈 Touchdown on all your favorite flavors with these flank filled, guacamole topped, football-shaped potato skins coated in Ritas & Fajitas!

Carne Asada Potato Skins

Ingredients

  • 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

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  • 1 Marinated and Grilled Flank Steak (We choose Marble Ridge Farms!)

  • ¼ cup Lemon Juice

  • ½ cup Orange Juice

  • 2 tbsp. Lime Juice

  • ½ cup Soy Sauce

  • ¼ cup Olive Oil

  • 2 cloves Garlic

  • 1 ½ tbsp. Original Dry Rub

Directions

  1. Preheat oven to 400℉.

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  1. Combine all ingredients and pour into a large ziploc bag with flank steak. Marinate for 4 hours, flipping halfway through.

  2. 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.

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  1. 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.

  2. 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 back in oven until it has a crispy brown crust.

  3. Layer with flank steak, guacamole, salsa, sour cream, cilantro, and finish with a final coating of Ritas & Fajitas.