Mexican Potato Skins
Potato Skins

Mexican Potato Skins

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
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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