Carne Asada Potato Skins
Carne Asada Potato Skins
Blues Hog
Rated 5.0 stars by 1 users
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 Blues Hog Ritas & Fajitas!
Ingredients
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Blues Hog Ritas & Fajitas Seasoning
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1 cup Guacamole
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1 cup Fresh Salsa
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1 cup Sour Cream
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Fresh Cilantro
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4 Medium Russet Potatoes
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1 tbsp. Olive Oil
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1 cup Mexican Cheese Blend
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1 Marinated and Grilled Flank Steak (We choose Marble Ridge Farms!)
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¼ cup Lemon Juice
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½ cup Orange Juice
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2 tbsp. Lime Juice
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½ cup Soy Sauce
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¼ cup Olive Oil
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2 cloves Garlic
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1 ½ tbsp. Blues Hog Original Dry Rub
For Carne Asada:
Directions
Fire up drum to 400℉.
For Carne Asada:
Combine all ingredients and pour into a large ziploc bag with flank steak. Marinate for 4 hours, flipping halfway through.
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.
For Potatoes:
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 on the drum for 40-45 minutes.
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 on drum until it has a crispy brown crust.
Layer with flank steak, guacamole, salsa, sour cream, cilantro, and finish with a final coating of Ritas & Fajitas.
