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Potato Skins
¾ cup (6 oz) FUD Crema Dip Fiery Chile Verde
6 Russet potatoes, medium sized
2 tbsp olive oil
1½ tbsp vegetable oil
1 tbsp freshly ground pepper
6 bacon strips
4 oz cheddar cheese, grated
2 green onions, thinly sliced, including the greens


Bake the potatoes in an oven at 400°F. Cook the bacon strips until crisp, then crumble. Remove from the oven, cut in half horizontally and scoop out the insides. Brush vegetable oil all over the potato skins. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven.

Sprinkle the insides with freshly ground black pepper, FUD Crema Dip Fiery Chile Verde, cheddar cheese and crumbled bacon. Return to the oven until the cheese is bubbling. Remove and sprinkle with green onions.






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