Carne Asada Potato Skins

Blues Hog

Servings

8

Cook Time

50 minutes

The perfect appetizer for the BIG GAME šŸˆ 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

For Carne Asada:

  • 1 Marinated and Grilled Flank Steak (We choose Marble Ridge Farms!)
  • Ā¼ cup Lemon Juice
  • Ā½ cup Orange Juice
  • 2 tbsp. Lime Juice
  • Ā½ cup Soy Sauce
  • Ā¼ cup Olive Oil
  • 2 cloves Garlic
  • 1 Ā½ tbsp. Original Dry Rub

Directions

  1. Preheat oven to 400ā„‰.

For Carne Asada:

  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 125ā„‰. When done, let rest for 20 minutes. Slice against the grain into bite-sized pieces. Set aside.

For Potatoes:

  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.