By Jennifer Burns, Gossner Foods
- 6 large baking potatoes (12 ounces each)
- 2 teaspoons canola oil
- 1/8 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 6 slices bacon, cooked and crumbled
- 1 cup (4 ounces) Gossner Monterey Jack or Cheddar Cheese, shredded
- 1/2 cup sour cream
- 1 avocado, thinly sliced
- Salt and pepper, to taste
Preheat over to 450 degrees.
Place potatoes on a microwave-safe plate; prick with a fork. Microwave, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Combine oil, cayenne, chili powder, salt and pepper; brush over potato shells. Cut each potato shell in half lengthwise. Place on baking sheets coated with cooking spray. Combine the pulp, bacon, cheese, salt and pepper. Evenly distribute into each potato shell.
Bake for 12-14 minutes or until heated through and cheese is melted. Serve with Pico de Gallo (recipe to follow), sour cream and avocado.
Pico de Gallo
- 3 large tomatoes, juiced, diced
- 1 white or red onion, finely diced
- 1 large green bell pepper, finely diced
- 2 jalapenos or Serrano’s, finely diced (remove seeds for less heat)
- 1/4 cup cilantro, chopped (save 1 tablespoon for garnish)
- 2 limes, juice and zest
- Salt and Pepper, to taste
In a large bowl, combine the tomatoes, onion, bell pepper, hot pepper, cilantro (save a pinch for garnish) and the lime juice and zest. Add a generous amount of salt and pepper. Stir thoroughly and chill for at least an hour. Garnish with the cilantro and serve with tortilla chips. (Note: The Pico de Gallo should last (covered) in the refrigerator for at least 3-4 days.)