Name: Crispy Game Day Potato Skins (with Bacon & Cheese)
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 medium russet potatoes; 2 Tbsp olive oil; 1 Tbsp La Preferida Sazón seasoning; 1½ cups shredded cheese (cheddar or Mexican blend); ½ cup bacon bits or cooked chopped bacon; 1 (4oz) can La Preferida Diced Green Chiles, drained; Sour cream, for serving

Ingredients

6 medium russet potatoes
2 Tbsp olive oil
1 Tbsp La Preferida Sazón seasoning
1½ cups shredded cheese (cheddar or Mexican blend)
½ cup bacon bits or cooked chopped bacon
1 (4oz) can La Preferida Diced Green Chiles, drained
Sour cream, for serving

Method

Cook the potatoes: Cook potatoes until fork-tender.
Chef’s Tip (Instant Pot): Add potatoes to the Instant Pot and cook on High Pressure for 12 minutes. Let naturally release for 10 minutes, then quick release. You want them fork-tender (not falling apart) so they crisp properly in the oven.
Prep for baking: Preheat oven to 400°F. Lightly coat cooked potatoes with olive oil and cut in half lengthwise.
Scoop and season: Carefully scoop out some of the potato flesh, leaving enough to support the skins. (Save the scooped potato for mashed potatoes later.) Place skins cut-side up on a baking sheet and season with La Preferida Sazón.
Crisp the skins: Bake for 15–20 minutes, flipping halfway through, until skins are crisp and lightly golden.
Add toppings: Top each potato skin with shredded cheese, bacon, and diced green chiles.
Melt and serve: Return to the oven just until the cheese is melted and bubbly. Finish with a drizzle of sour cream and serve immediately.