Hot ‘n Spicy Potato Skin Nachos
November 15, 2001 Other Contributors
About
This was my first ever attempt at potato skins and they were a great success. I used medium cheddar and served them with the Tofu and Sun Dried Tomato Loaf. . . a good combination but spicy. The recipe did not advise what to do with the potatoes that were scooped out of the skins. I did not put any back into the cheese mixture but I would suggest that up to half the scooped potatoes could be mixed back in. I wonder if low fat cheese could be used instead of high fat cheddar.
– Allen M. – Tester
Servings: 4 – 8
Ingredients
| Baking Potatoes, scrubbed | 4 ea large | |
| Chili Powder | 1/4 tsp | |
| Salt | 1/4 tsp | |
| Shredded Monterey Jack or Cheddar cheese | 1 1/2 cups | |
| Taco Sauce | 1 x 8 oz jar | |
| Jalapeño Peppers, seeded/chopped | 2 ea | |
| Garlic, minced | 1 clove | |
| Fresh Parsley | 2 Tbsp |
Directions
- 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.
- 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.
- 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.
- 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.
Source
This recipe was found on Usenet many years ago. The original source is unknown.
Above photo by Sheila Brown / PublicDomainPictures.net
No Comments