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Prep Time: 0 Minutes Cook Time: 72 Minutes |
Ready In: 72 Minutes Servings: 32 |
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The taste of nachos, without the fat of fried chips. Ingredients:
4 large baking potatoes, scrubbed well |
1/4 tsp chili powder |
1/4 tsp salt |
1 (8 oz) jar taco sauce |
1 and 1/2 cups shredded monterey jack or cheddar cheese |
2 jalapeno peppers, seeded and finely chopped (be sure to wash hands well after handling jalapenos!) |
1 clove garlic, minced |
2 tbl minced fresh cilantro |
Directions:
1. Preheat oven to 400F. Bake potatoes in the oven for 1 hour. Remove, leaving oven on, allow potatoes to cool until they can be easily handled.
2. Halve the potatoes lengthwise, and scoop out pulp, leaving shells 1/2 inch thick. Halve each shell again lengthwise, then halve each crosswise.
3. Arrange skins, flesh side up, on an ungreased baking sheet. Sprinkle with chili powder and salt. Bake, uncovered, for 10 minutes or until heated through.
4. Combine taco sauce, cheese peppers garlic, and cilantro in a small bowl. Spoon the mixture onto the hot potato skins.
5. With oven rack 4 inches from heat, broil the skins for 1-2 minutes or until cheese is melted.
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