Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F(220 degrees C).
Step 2
Wash and scrub
Russet Potatoes (2.3 kg)
in running water and pat dry. Poke holes with a fork and bake potatoes for about 1 hour or until a knife goes in smoothly.
Step 3
Remove the potatoes from the oven and allow them to cool to room temperature.
Step 4
Slice the cooled potatoes in half, lengthwise, and scoop out the center of each potato half, leaving about an inch of flesh in each. Keep the flesh to make mashed potatoes.
Step 5
In a deep frying pan over medium-high heat, pour
Vegetable Oil (960 mL)
covering half of the pan. Fry the potato skins in batches until golden brown and crispy for about 3-5 minutes. Drain and transfer the potatoes to a wire rack.
Step 6
While the potatoes are still hot, sprinkle
Cajun Seasoning (15 g)
and
Ground Black Pepper (to taste)
on top. Add
Shredded Colby Jack Cheese (240 g)
and
Bacon Bits (110 g)
.
Step 7
Bake in the preheated oven for about 6-8 minutes or until the cheese is melted. Remove from the oven. Prepare the Paloma.
Step 8
Add the
PATRÓN® Silver Tequila (355 mL)
,
Grapefruit Soda (530 mL)
,
Lime Juice (90 mL)
, and
Salt (6 pinches)
to an ice-filled highball glass and stir.
Step 9
Garnish with a slice of
Grapefruit (6 slices)
.
Step 10
Top each potato with a dollop of
Sour Cream (225 g)
and sprinkle with
Scallions (3 stalks)
. Enjoy it fresh out of the oven and serve along with the cocktails!
