Mexican Potato Skins

[Roxy15]

Mexican Potato Skins:

 

4 Large Baking Potatoes, Baked

3/4 Cup Shredded Cheddar Cheese

1 Cup Chopped, Peeled Tomato

3/4 Cup Shredded Monterey Jack Cheese

2 T. Black Olives

1/2 Cup Salsa

1/2 Cup Chopped Green Onions

3/4 Cup Crushed Tortilla Chips Or Fritos

Sour Cream

Guacamole

Preheat oven to 350 degrees. Grease a baking sheet.

 

Cut each baked potato in half lengthwise and then cut the half in half so that you have 4 sections per potato. Scoop out potato leaving about a 1/4 inch layer of potato in shell.

 

Place potato skins on prepared cookie sheet.

 

Combine the two cheeses. Place half of cheese in prepared potato skins; top with tomato, onions, Tortilla Chips or Fritos and remaining cheese.

Bake for 6-8 minutes or until cheese is bubbly.

 

Serve with Sour Cream, Black Olives, Salsa, and Guacamole.