Reader's Digest Potato Skin Nachos
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
scrubbed |
*
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
taco sauce
|
* |
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
scrubbed |
*
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
taco sauce
|
* |
| 355 | ml |
cheddar cheese
shredded |
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
Preheat the oven to 400℉ (200℃).
Bake the potatoes in the oven for 1 hour.
Remove, leaving the oven on and let cool until easy to handle.
Halve the potatoes lengthwise and scoop out the pulp, leaving shells ⅛ of an inch thick.
Half each potato shell lengthwise then half each piece crosswise.
Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt.
Bake uncovered for 10 minutes or until heated through.
Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl.
Spoon the mixture onto the hot potato skins.
With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts.
