Colombian-Crusted Stuffed Potato Skins Monterey

Ingredients

Featured ingredient: Colombian Coffee 10 oz. Bag Ground

• 4 medium Idaho potatoes
• 2 Tablespoon brown sugar
• 1 Tablespoon Door County Columbian Ground Coffee
• 3 teaspoons smoked paprika
• 1/2 teaspoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 2 Tablespoons olive oil
• 1/2 cup real mayonnaise
• 1/2 cup sour cream plus ¼ cup
• ½ cup real bacon bits
• 1/2 cup colby jack cheese, finely shredded
• 2 Tablespoons finely diced sun-dried tomatoes
• 1 green onion, finely chopped (set aside greens for garnish)
• 1/4 cup grape tomatoes, thinly sliced

Instructions

1. Preheat oven to 400 degrees F. Wash the potatoes and pierce them with a fork.
2. In a small bowl, stir together brown sugar, coffee, paprika, salt, garlic powder, black pepper, cumin, ginger, and cayenne pepper.
3. Rub the potatoes with the olive oil then roll in spice mixture. Set aside leftover spice mixture. Place potatoes on foil-lined baking sheet. Bake the for 45 minutes to an hour, or until tender.
4. Remove the potatoes from the oven and cut them in half lengthwise. Set aside to cool.
5. When potatoes are cool enough to handle, scoop out the flesh into a large bowl.
6. Using a fork, roughly mash the potatoes, leaving some chunks. Stir in mayonnaise, ½ cup sour cream, bacon, cheese, tomatoes, green onion, and remaining coffee/spice mixture. Mix until well combined. Spoon the mixture into the potato shells.
7. Place remaining ¼ cup sour cream in a piping bag or sandwich bag with one corner cut off. Drizzle over filled potato skins and garnish with reserved onion greens and sliced tomatoes.

Yield: 8 servings