Reader's Digest Potato Skin Nachos

Recipe Ingredients

4 cups	948ml	Baking potatoes - scrubbed (large)
1/4 teaspoon	1.3ml	Chili powder
1/4 teaspoon	1.3ml	Salt
1		Taco sauce
1 1/2 cups	355ml	Monterey jack or cheddar
		(shredded)
		Jalapeno peppers - seed/chop
2		Garlic - minced
2 tablespoons	30ml	Fresh parsley

Recipe Instructions

1) Preheat the oven to 400F.

2) 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.

3) 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.

4) 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.

Source:
Mario Batali

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