Cheesy Mexican Potato Skins
This is the Cheesy Mexican Potato Skins recipe.
- Prep: 20 min
- Cooking: 1 h 15
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) fresh parsley finely chopped
WIN CANADIAN DAIRY FOR A YEAR
Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!
Preparation
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.