Tiger Paws Recipe
Potato skins with a thick layer of potato, smothered in Cheddar and Jack cheeses, bacon crumbles, green onion, and house-made Pico-de-Gallo, with our own Tiger Sauce
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Ingredients
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Potato Skins
Cheese and Toppings
Pico-de-Gallo
Tiger Sauce
Method
Preparation of Potato Skins
- 1
- 2
- 3
Scoop the Potatoes
Once cool enough to handle, cut each potato in half lengthwise. Use a spoon to scoop out the inside, leaving about 1/4 inch of potato in the skin.
Assembly of Potato Skins
- 4
Add Cheese and Toppings
Preheat the oven to 375°F (190°C). Place the potato skins on a baking sheet. Fill each skin with a layer of Cheddar and Monterey Jack cheese, followed by crumbled bacon and chopped green onions.
- 5
Bake Again
Return the filled potato skins to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Pico-de-Gallo Preparation
- 6
Combine Ingredients
In a bowl, mix diced tomatoes, red onion, fresh cilantro, lime juice, minced jalapeño, and salt. Stir well and set aside to let the flavors meld.
Tiger Sauce Preparation
- 7
Make the Sauce
In a separate bowl, combine mayonnaise, Sriracha sauce, garlic powder, and lemon juice. Mix until smooth and adjust seasoning to taste.
Serving
- 8
Serve the Tiger Paws
Remove the potato skins from the oven and let cool slightly. Top each skin with a generous spoonful of Pico-de-Gallo and drizzle with Tiger Sauce before serving.
