Tex-Mex Potato Skins

Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and cut them in half lengthwise. With a small spoon, carefully scoop out about 70 percent of the potato, as you still want some potato in your boat.

Into a skillet over medium heat, add the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens. Remove from heat.

Get your broiler heated to high. Brush the melted butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove them from the oven then fill each potato skin with a layer of re-fried beans. Top the beans with the meat mixture and then top each one with cheese.

Place these back into the oven, and cook until the cheese is nice and melted.

Remove them from the oven and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.