Serves: 4-6 These loaded potato skins are the perfect snack with a little heat and ideal when paired with creamy avocado dip.
5 medium-sized gold potatoes, cooked with skin on
Avocado or Olive Oil
Salt and pepper, to taste
4 oz Rizo Bros Oaxaca
½ red bell pepper, finely diced
¼ cup finely diced red onion
Jalapeno slices – optional
Cilantro – optional
Avocado Dipping Sauce
1 ripe avocado
1 handful cilantro
4 oz sour cream
½ jalapeno, seeded
Pinch of salt
Pinch of pepper
Milk to thin
Make the dipping sauce by combining all of the dipping sauce ingredients into a food processor. Pulse until smooth. Taste and adjust seasoning as needed. Thin with milk of choice until desired consistency is reached.
Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
Slice each potato in half lengthwise, and scoop out some of the potato to make a well.
Place the potato halves onto the baking sheet, skin side up.
Brush a generous amount of olive oil over the skin, followed by a pinch of salt and pepper. Roast in the oven for 10-15 minutes or until crispy.
Remove from the oven and flip over. Sprinkle evenly with the grated Oaxaca, red bell pepper, and red onion. Finish with a pinch of chili powder. Place back into the oven for 5-10 minutes or until the cheese is melted. Serve with fresh jalapeno slices, cilantro, and the avocado dipping sauce.