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
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
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.