4th of July Menu: Potato Skins with Crema and Cotija Cheese

A step up on the potato skins we always ate at TGI-Fridays as a kid (a huge step up, actually). We took our favorite elote toppings: the melty cheddar with lime crema and salty cotija and added them to potato skins - taking them to a whole new level. Perfect for your next backyard bbq! They can be made ahead and assembled before serving, which is how we are going to make them this 4th of July! Who doesn’t love when food is easy and yummy!?

[Hailey] My plan is to cook the potatoes and allow them to cool. Then, scoop out the middle and prime with olive oil and cheddar cheese. When I arrive at my parent’s house for their 4th of July party, I am going to put them back in the oven to heat through and crisp up. Bringing the toppings and crema, everyone can have freshly made potato skins - hot out of the oven!

Potato Skins with Crema and Cotija Cheese

These potato skins are the perfect delivery vessel for cheesy and creamy goodness. If you have guests who may not love every aspect of this dish (*cough* cilantro) another fun way to serve them could be by only melting the cheddar with the potatoes, then serve them up as part of a potato skins bar. It is a fun take on a baked potato bar, but in a more silverware-free setting… like a backyard cookout! You could serve the crema, cotija, cilantro and lime wedges on the side along with another flavor like barbecue sauce with pulled pork or brisket and ranch (yum!!). Getting hungry again just thinking about it!

We hope you enjoy these crispy potato skins topped with green onion, crema, lime and cotija cheese! Don’t forget to post your pictures to Instagram and Facebook and tag us. We love to see you create our dishes!

Potato Skins with Crema and Cotija Cheese
Potato Skins with Crema and Cotija Cheese

Potato Skins with Crema and Cotija Cheese

Crispy potato skins topped with green onion, crema, lime and cotija cheese.

Makes: 16 potato skins

Potato Skins with Crema and Cotija Cheese

Prep time:

Cook time:

  • 4 large russet potatoes (or 8 small)
  • 4 oz cheddar cheese
  • 2 oz cotija cheese
  • 1/4 cup sour cream
  • 1/8 cup mayo
  • 2 TBSP Lime Juice
  • 3 TBSP Chopped Cilantro
  • Salt and Pepper to taste
  • 1/4 tsp chile de arbol powder
  • 2 cloves garlic, minced
  • 2 TBSP Sliced Green Onion
  • 2 TBSP Light Olive or Vegetable Oil

  1. Preheat oven to 400 degrees. Prep potatoes by cleaning dirt off skin. If you have larger potatoes, cut in half long ways and then short ways to make 4 skins per potato. If you have smaller potatoes, just cut long ways to make 2 skins per potato.
  2. Brush the skin of each potato with olive oil, and sprinkle with salt. Place flesh side down on a baking sheet lined with parchment paper. Bake for 25 minutes, until potatoes are mostly cooked through.
  3. Remove potatoes from oven and allow to cool slightly, until you can handle them enough to scoop. Scoop out enough potato flesh to leave about a 1/4 inch layer along the potato skins. Brush flesh with olive oil and put back in oven skin side down this time. Cook for an additional 10-15 minutes, until potato skins are crispy all around and cooked through completely.
  4. Remove the potatoes from the oven and turn on your broiler setting to medium-high heat (about 450 degrees). Fill each potato with and even amount of cheddar cheese and place under broiler for 5 minutes, until cheese melts.
  5. In a small bowl, combine sour cream, mayo, lime juice, chile powder, salt and pepper.
  6. Top each potato with crema, crumbled cotija, sliced green onion and cilantro. Enjoy!