Nacho Style Loaded Potato Skins

Cooking Instructions

1. Preheat oven to 400 degrees F.
2. Cut the potatoes in half lengthwise, rub them with oil and sprinkle with 1 teaspoon sea salt and 1 teaspoon black pepper. Place on a baking sheet and bake for 1 hour.
3. In a large, heavy-bottomed skillet, cook the pork and beef together over medium-high heat until cooked through and beginning to brown. Mix in the cumin and 1 teaspoon each of salt and pepper. Cook for 2 minutes, stirring occasionally to prevent burning. Remove from the skillet and set aside.
4. Place the salsa ingredients (tomato, onion, jalapeño and cilantro) in a small bowl. Add the lime juice and mix well.
5. In a separate bowl place the avocado. Add and mix in 1 tablespoon of the salsa.
6. Using the same skillet, over medium heat, cook the bacon for about 5 to 6 minutes on each side, until crisp. Remove from the skillet and set aside on a paper towel to drain. When bacon is cool enough to handle, chop into small bits and set aside.
7. Unwrap the potatoes and carve out most of the middle using a spoon. Leave some of the potato around the edges and all of the skin. In each potato half, place some of the meat mixture, about 2 ounces each, then top with some of the beans, grated cheese. Place the potatoes back on the baking sheet and bake for 4 minutes, until warmed through and the cheese is melted.
8. Remove the potatoes from the oven and top them with the salsa, avocado, sour cream and green onions. Serve immediately.