Mexican Potato Skins Potato Skins
Mexican Potato Skins
4 large baking potatoes, baked
3/4 cup shredded Cheddar cheese 1 cup chopped, peeled tomato
4/4 cup shredded Monterey Jack cheese
5/4 cup crushed tortilla chips Sour cream
Preheat 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.
Potato Skins
Simon Barratt Yield: 6 servings Prep. Time: :20 Total Time:
:45 to 1:00
3 med. potatoes Oil, for deep frying Garlic salt, to taste 6
Tbsp. chopped spring onions or chives 6 Tbsp. sour cream 6
Tbsp. bacon bits 6 tsp. grated cheese
Directions: Wash potatoes and cut in half. Spoon out the
middle, until left with the potato skin and about a
centimeter of potato. Heat oil in a deep fryer or saucepan.
Microwave the skins quickly so that the skins and potato is
soft but not so they fall apart. Once oil is heated, add the
potato skins carefully. Deep fry the skins until golden.
Place skins on baking sheet; add bacon pieces and cheese.
Heat skins until cheese has melted. Remove from oven, add
garlic salt, chopped spring onions and sour cream.
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