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Reader's Digest Potato Skin Nachos

 

22

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 11573% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 275mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 3%
Calcium 21% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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