4 small russet potatoes

2 tbsp olive oil

2 tbsp butter

½ red bell pepper, finely diced

½ white onion, finely diced

1 cup frozen golden corn

1 cup canned black beans, rinsed and drained

1 tbsp taco seasoning

½ tsp salt

4 crispy bacon strips, crumbled

½ cup Mexican crema (or sour cream/ranch dressing)

2 tbsp Hoff’s Mean Green hot sauce

2 tbsp fresh cilantro, finely chopped

1:
Set your oven to 400°F. Line a baking sheet with non-stick foil and lightly spray it. Coat potatoes in olive oil, then bake for 45-50 minutes till they’re golden and crispy. Quick Tip: For a faster route, microwave the potatoes on high for 6-8 mins each, then give them a 10-min oven finish.

2:
While potatoes bake, melt butter in a pan over medium heat. Add peppers and onions, sautéing for 2-3 mins till slightly golden. Stir in beans, corn, taco seasoning, and salt, cooking for another 1-2 mins. Set aside.

3:
Once potatoes are ready, cut them lengthwise and gently scoop out the middles. Fill each skin with 3-4 tbsp of the veggie mixture.

4:
Mix Mexican crema and Hoff’s Mean Green hot sauce till smooth. Substitute with sour cream or ranch if preferred.

5:
Top tater skins with shredded cheese and bake for an additional 2-3 mins until cheese melts. Drizzle with Mean Green crema, sprinkle with bacon bits and cilantro. Serve hot and let the fiesta unfold!