Chyrel's Recipes From Friends

Nacho Potato Skins Recipe

Nacho Potato Skins                             
Source:  : Better Homes & Gardens

6 Medium potatoes
1/4 Cup margarine -- melted
1/4 Teaspoon seasoned salt
red pepper -- to taste
4 Ounces Colby cheese -- or
4 Ounces Monterey jack cheese -- or
4 Ounces Cheddar cheese -- or
4 Ounces Pepper cheese
1 Whole red chili peppers -- optional
cilantro -- optional

avocado -- chopped
sour cream
tomato -- chopped
olives -- sliced

On the cheeses that are listed, you need 1 cup of any combination. Use a vegetable brush to thoroughly scrub potatoes. Pat dry. If desired, for soft skins, rub with shorting, margarine, or butter; prick potatoes with a fork. (Or if desired, for moist skins, skip the shorting rub. Prick potatoes; wrap each in foil.) Bake potatoes in a 425 oven for 40 to 60 minutes or till tender. Cut lengthwise into quarters. Scoop out the potato pulp, leaving 1/4 inch thick shells.

Reserve the potato pulp for another use, such as mashed potatoes. Brush both sides of the potato skins with the 1/4 cup margarine or butter. Sprinkle the insides of the potato skins with seasoned salt and ground red pepper. Place potato pieces, skin side up, on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces skin side down. Sprinkle with shredded cheese. Broil for 2 minutes more. Arrange the potato pieces on a heated serving platter. If desired, garnish with a red chili pepper and a cilantro sprig; serve with desired toppers.

Makes 24 appetizer servings.

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