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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 4 lg. baking potatoes, scrubbed
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 1 jar (8 oz.) taco sauce
- 1-1/2 cup Monterey Jack
- Cheddar cheese, shredded
- 2 jalapeno peppers, seeded and choped
- 1 clove garlic, minced
- 2 tbsp. fresh parsley
Method
- Preheat the oven to 400F.
- 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 1/8 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.
