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Cheesy Mexican Potato Skins




Source of Recipe


Dairy Farmers of Canada


List of Ingredients




4 large baking potatoes
Melted butter
Taco seasoning or chili powder
2 cups (500 mL) shredded Canadian Colby or Monterey Jack cheese
1 can (7 1/2 oz/213 mL) taco sauce
1 small tomato, seeded and diced
2 tbsp (30 mL) finely chopped parsley

Recipe



Scrub potatoes and prick with fork.

Bake at 400 °F (200 °C) 1 hour or until cooked; let cool. Cut each potato lengthwise into quarters.

Scoop out flesh, leaving 1/8 inch (3 mm) thick shell; reserve scooped potato for other uses. Brush skins, inside and out, with butter. Place cut-side-up in single layer on large baking sheet. Increase oven to 500 °F (200 °C) and bake skins 12 minutes or until crisp.

When done, sprinkle skins with taco seasoning and top with cheese. Return to oven until cheese is melted.

In a small saucepan over medium heat, combine taco sauce, tomato and parsley. When hot, spoon over potato skins and serve.