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    Chili-Cheese Potato Skins


    Source of Recipe


    Rita

    List of Ingredients




    Chili-Cheese Potato Skins from Rita


    Skins from 6 large baked potatoes
    1 1/2 teaspoons olive oil
    1 teaspoon chili powder
    1 teaspoon coarse salt
    1/8 teaspoon cayenne; (1/8 to 1/4)
    4 ounces Cheddar or Monterey jack cheese; cut into 24 thin slices

    Recipe




    Preheat the oven to 400 degrees.

    Rub the potato skins with the olive oil to coat lightly all over.

    Set the skins, cut sides up, on an aluminum foil-lined baking sheet.

    Combine the chili powder, salt, and cayenne.

    Sprinkle lightly over the potato skins.

    Bake about 12 minutes, until crisp.

    Lay the cheese slices over the potato skins to cover to within 3/8 inch of the edges.

    Return to the oven and bake until the cheese is just melted, about 2 minutes.

    Serve hot.

 

 

 

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