Wash potatoes no need to dry, extra water helps steam them. Poke them in random places with a fork, wrap in foil and roast until tender, usually about 45 min to an hour. Once cooked let them cool at room temp.
Once cooled enough to the touch to handle, cut them in half and scoop out some of the potato flesh leaving some. Reserve potato flesh for another day.
Fill skins starting by adding the carnitas and the cheeses. Put back in oven (broiler setting is ideal) until pork crisps back up and cheeses melt beautifully.
Once out of the oven drizzle with mexican crema and garnish with scallion, cilantro, and lime.
