National Potato Day

Loaded Baked Potato with Al Pastor Pork & Queso Verde Crema

Recipe: Natallia Nice

Ingredients

  • 4 Russet Potatoes
  • 1 lb. Ground Pork
  • Pico de Gallo
  • Black Beans
  • Cilantro
  • Mexican Crema
  • Salt
  • LifeSpice Al Pastor Seasoning, to taste
  • LifeSpice Queso Verde Seasoning, to taste
  • Pickled Jalapeños
  • Shredded Cheddar Cheese

Method

  1. Preheat oven to 400°F.
  2. Scrub and dry the russet potatoes. Prick the potatoes with a fork and rub with oil and salt.
  3. Bake directly on the oven rack for 45–60 minutes until crispy outside and fluffy inside.
  4. In a skillet over medium-high heat, cook the ground pork until browned. Add Al Pastor seasoning and salt. Stir to coat evenly. Set aside.
  5. In a small bowl, mix Mexican crema with Queso Verde seasoning. Taste and adjust seasoning if needed. Chill crema until ready to use.
  6. Slice open each baked potato and fluff the insides with a fork. Layer to your preference with:
    • Seasoned ground pork
    • Black beans
    • Shredded cheddar (let it melt slightly)
    • Pico de gallo
    • Pickled jalapeños
    • Drizzle of Queso Verde crema
    • Sprinkle of chopped cilantro