Loaded Green Chile Potato Skins

6 slices bacon
8 Russet potatoes
4 Tbsp. melted butter
1/4 cup Santa Fe Ole Hatch Roasted Green Chile
1 1/2 cups Cheddar Jack cheese, shredded
3 tomatoes, diced
3 green onions, finely diced
Sour Cream Topping:
1/2 cup sour cream
2 tsp. lime juice, fresh
2 Tbsp. Desert Gardens Taco and Burrito Seasoning
lime wedges for garnish

Preheat oven to 375F
In a large skillet, cook bacon til crisp. Allow to cool and crumble into small pieces
Place scrubbed potatoes on a baking sheet, and bake until soft, about 1 hour
Set oven to broil and set a rack 4 inches from the broiler
Slice potatoes in half lengthwise and scoop out some of the flesh from each half
Place the potato halves cut side down on a baking sheet and brush with half the melted butter
Place back in the oven about 2 minutes, until the butter starts to bubble
Pull potatoes from the oven and, using tongs, turn over so the cut sides are up
Brush with remaining butter and season with salt and pepper. Return to the oven 2 minutes
Remove from oven, and distribute the bacon, green chile, and tomatoes on each potato
Sprinkle cheese on top and broil until cheese is just melted
Remove from oven and sprinkle green onion over the top. Set aside to cool while you make the topping
Whisk together the sour cream, lime juice, and taco seasoning
Drizzle sour cream topping over potatoes and serve

Click here for Santa Fe Ole Hatch Roasted green Chile

Click here for Desert Gardens Taco and Burrito Seasoning