Roxy15
All-Conference
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.
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.