Green Chile Potato skins
Cut potatoes in half longways
Scoop out most of the potato; I leave about 1/4” of the flesh
Fill cavity with butter and seasoning. I mixed 2 tablespoons of FCC Hatch Green Chile Spice and 1tablespoon of Garlic Salt with 2 sticks of room-temperature butter.
Bake at 400 for 25-35 mins until the potato's flesh is soft.
Remove from oven, top with cheese and bacon
Back in the oven at 400 for another 20 mins
Finish with green onion and FCC Pure Green Chile
Recipe by Michael Robinson from The Fresh Chile Cookin'! Group
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