Fire & Smoke Society Taco Secret Tex-Mex Mixed Spice Blend, 7.9 oz

Fire And Smoke Society Taco Secret is a triple threat seasoning blend for legit tacos, fajitas, and Texas-style chili. Perfect on tacos (duh), strip and flank steak fajitas, carnitas, in chili, pots of beans and sprinkled over warm tortilla chips. (Try it as a garnish for queso!)

Tom Taylor's Taco Secret is a seasoning blend for tex-mex tacos, fajitas, and Texas-style chili.  Perfect on tacos, strip and flank steak fajitas, carnitas, in chili, pots of beans and sprinkled over warm tortilla chips. Try it as a garnish for queso! All F&S recipes are created, tested and refined by hand in our Austin, TX kitchen.

RECIPE

Fully-Loaded Potato Skins with Taco Secret 

Serves 6 to 8
 

This recipe is merely a guide to building your take on perfect skins. Feel free to swap in your favorite cheese, sub shredded brisket or pork for bacon, or add additional garnishes, such as fresh herbs (chives, oregano or tarragon would be delicious), pickled or fresh jalapenos or halved cherry tomatoes.
 

• 8 medium Yukon Gold potatoes 
•  4 slices thick-cut bacon
• 2 tablespoons of canola oil
• 1 tablespoon plus 1 teaspoon Taco Secret, divided
• 1 cup grated sharp Cheddar cheese (or Jack or Pepper Jack)
• 4 scallions, trimmed and thinly sliced
• Sour cream, for serving
• Tupelo Two-Step BBQ Sauce, for serving
   

Heat the oven to 350°F.
 

Wrap each potato in aluminum foil. Place the potatoes in a baking dish, and bake until they’re tender when squeezed, 50 minutes to 1 hour. Unwrap the potatoes to let them cool a bit.
 

Prepare a charcoal grill for two-zone cooking and build a medium-high fire.
 

While you wait for the fire, slice the potatoes in half lengthwise. Using a spoon (a grapefruit spoon works really well), scoop out the interior of the potato, leaving a ½-inch shell. (Reserve potato flesh for another use.) Brush the entire surface (inside and skin) of the potato shells, with the oil (using more if needed) and sprinkle the insides evenly with all but ½ teaspoon of Taco Secret. Arrange the potato shells on a large cast iron skillet.
 

Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the skillet of potato skins over indirect heat, (the side of the grill with no coals), close the grill, vent for smoking, and cook for the potato skins turn golden brown, about 20-25 minutes (rotating the skillet as needed for even cooking).
 

While the potatoes roast on the grill, slice the bacon crosswise into strips and fry them in a skillet over medium heat, until lightly browned and chewy (about half the fat will be rendered) but not crisp. Drain excess fat and set aside.
 

When the potato skins are golden brown, move the skillet to a heat-safe surface. Divide the bacon and cheddar among the hollowed out potato skins, return the skillet to the grill, and cook until the cheese has melted and the perimeter of the skins are crisp and brown, about 12 to 15 minutes more.
Remove from heat, and garnish each potato skin with a dollop of sour cream, sliced scallions, and a pinch of the remaining Taco Secret. Serve immediately with Tupelo Two-Step or your favorite hot sauce.