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Cheesy Mexican Potato Skins
- Course Hors D'oeuvres & Appetizers
- Prep. Time 20 mins
- Cooking Time 1 hr, 15 mins
- Yields 16 snacks
Preparation
What You Need
4
large baking potatoes
Melted
butter
Taco seasoning
or
chili powder
2 cups
(500 ml)
shredded
Canadian Colby
or
Monterey Jack cheese
7 1/2 oz
(213 ml)
1 can
taco sauce
1
small tomato, seeded and diced
2 tbsp
(30 ml)
finely chopped parsley
Instructions
Scrub potatoes and prick with fork.
Bake at 400 °F (200 °C) 1 hour or until cooked; let cool. Cut each potato lengthwise into quarters.
Scoop out flesh, leaving 1/8 inch (3 mm) thick shell; reserve scooped potato for other uses. Brush skins, inside and out, with butter. Place cut-side-up in single layer on large baking sheet. Increase oven to 500 °F (200 °C) and bake skins 12 minutes or until crisp.
When done, sprinkle skins with taco seasoning and top with cheese. Return to oven until it is melted.
In a small saucepan over medium heat, combine taco sauce, tomato and parsley. When hot, spoon over potato skins and serve.
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