Carne Asada Potato Skins

INGREDIENTS:

• Blues Hog Ritas & Fajitas Seasoning
• 1 cup Guacamole
• 1 cup Fresh Salsa
• 1 cup Sour Cream
• Fresh Cilantro
• 4 Medium Russet Potatoes
• 1 tbsp. Olive Oil
• 1 cup Mexican Cheese Blend
• For Carne Asada:
• 1 marinated and grilled Flank Steak
• 1/4 cup Lemon Juice
• 1/2 cup Orange Juice
• 2 tbsp. Lime Juice
• 1/2 cup Soy Sauce
• 1/4 cup Olive Oil
• 2 Cloves Garlic
• 1 1/2 tbsp. Blues Hog Original Dry Rub

INSTRUCTIONS:

1. Preheat oven to 400℉.
2. For Carne Asada:
3. Combine all ingredients and pour into a large ziploc bag with flank steak. Marinate for 4 hours, flipping halfway through.
4. 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.
5. For Potatoes:
6. 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 in the oven for 40-45 minutes.
7. 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 black in oven until it has a crispy, brown crust.
8. Layer with flank steak, guacamole, salsa, sour cream, cilantro, and finish with a coating of Ritas & Fajitas.
9. Serve and enjoy!