Nacho Potato Skins

[Roxy15]

Nacho Potato Skins:

 

6 Medium Russet Potatoes-(2 lbs>)

Cooking Oil, Shortening, Butter Or Margarine

1/4 Cup Butter Or Margarine, Melted

1/4 Tsp. Seasoned Salt

Ground Red Pepper

1 Cup Shredded Co-Jack Cheese, Cheddar Cheese, Hot Pepper Cheese Or Monterey Jack Cheese With Peppers

 

Toppers, such as bacon, dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives or cilantro.

 

1. Heat oven to 425 degrees. 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.