This is the Cheesy Mexican Potato Skins recipe.
- Prep: 20 min
- Cooking: 1 h 15
- 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) fresh parsley finely chopped
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 it is melted.
In a small saucepan over medium heat, combine taco sauce, tomato and parsley. When hot, spoon over potato skins and serve.