Appetizer Recipes
Mexican Potato Skins
Ingredients
- 4 large baking potatoes, baked
- 3/4 cup shredded Cheddar cheese
- 1 cup chopped, peeled tomato
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup crushed tortilla chips
- Sour cream
Instructions
- Heat oven to 350 degrees F. Grease a baking sheet.
- Cut each baked potato in half lengthwise and then crosswise to form 4 quarters. Scoop out potato leaving 1/4-inch layer of potato in shell. (Store scooped out potato in refrigerator for other uses.) Place potato skins on prepared cookie sheet.
- Combine the two cheeses. Place half of cheese in prepared potato skins; top with tomato, tortilla chips and remaining cheese.
- Bake for 6 to 8 minutes or until cheese is bubbly.
- Serve with sour cream.