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Ingredients:
4 large Baking Potatoes, scrubbed
1/4 tsp Chili Powder
1/4 tsp Salt
1 each 8 oz Jar of Taco Sauce
1 1/2 cup Monterey Jack or Cheddar
(shredded)
2 each Jalapeno Peppers, seed/chop
1 cl Garlic, minced
2 tbsp Fresh Parsley
Instructions:
1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1
hour.
Remove, leaving the oven on and let cool until easy to handle.
2) Halve the potatoes lengthwise and scoop out the pulp, leaving
shells
1/8 of an inch thick. Half each potato shell lengthwise then half
each piece crosswise.
3) Arrange the potato skins flesh side up on an ungreased baking
sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10
minutes
or until heated through.
4) Meanwhile combine the taco sauce, cheese, peppers, garlic and
parsley
in a small bowl. Spoon the mixture onto the hot potato skins. With
the
oven rack set 4 inches from the heat, broil the skins for 1 to 2
minutes or until the cheese melts.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120
Servings: 32
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
More information:
Open Directory:
Chili Recipes
Mexico
Yahoo:
Mexican Food & Drink
Mexican
Society
Reader's Digest Potato Skin Nachos Recipe brought to you by Mexican Recipes To-Go
