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
1/8 tsp. garlic powder
1/8 tsp. cayenne
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, garlic powder and cayenne. 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.
Crispy Potato Skins
Serve these potato skins with sour cream and chives, shredded cheese, salsa, bacon bits,
or other toppings.
4 large baking potatoes, scrubbed
oil for deep frying
sour cream mixed with chives, optional
shredded cheese, optional
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate
for another meal or casserole topping.
Cut skins in half again.
deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with
sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
1/2 tomato, diced
1 C. bacon
2-1/2 C. cheese, shredded
1/2 C. green onion
Bake off potato. Cut in half and scoop out potato. Put in a hot fryer and cook until golden brown. Fill with cheese, bacon, green onion, diced tomato and place in a preheated oven until cheese is melted.