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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Nacho Potato Skins

Makes: 24 servings
Prep 20 mins Bake 425°F 40 mins to 1 hr Broil 3 mins
Nacho Potato Skins
Ingredients
  • 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
  • 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
Directions

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.

From the Test Kitchen
  • Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

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