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Appetizers

Nacho Potato Skins

Nacho Potato Skins recipe
Recipe and Photo by: Better Homes and Gardens
This one's ideal for entertaining. You make the crispy, cheesy potato skins, and your guests choose their toppings—salsa, sour cream, guacamole and more.
time
prep:
1 min
total:
1 hr
servings
total:
24 servings

What You Need

6
medium  potatoes, such as russet (2 pounds)
 Cooking oil, shortening, butter, or margarine
1/4
cup  butter or margarine, melted
1/4
 teaspoon seasoned salt
 Ground red pepper (cayenne)
4
 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
 Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Make It

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

Kraft Kitchens Tips

To Make Ahead
Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.
K:63378v0:148167     Copyright - © [1994-2013] Meredith Corporation
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