South of the Border Potato Skins Recipe

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Ingredients:

Serving

6 medium baking potatoes
1 tbsp cooking oil
1 garlic clove, minced
1/4 tsp ground red pepper
1 cup shredded taco cheese, mix
1 (6 oz) container frozen avocado dip, thawed
3/4 cup thick & chunky salsa
3/4 cup sour cream

Directions:

Scrub potatoes, cut in half lengthwise.
In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
Can also top with bacon bits and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.57 Kcal (354 kJ)
Calories from fat	45.18 Kcal
		% Daily Value*
Total Fat	5.02g	8%
Cholesterol	9.96mg	3%
Sodium	363.96mg	15%
Potassium	74.6mg	2%
Total Carbs	7.25g	2%
Sugars	1.42g	6%
Dietary Fiber	1.76g	7%
Protein	2.41g	5%
Vitamin C	1.3mg	2%
Iron	0.4mg	2%
Calcium	46.2mg	5%

Amount Per 100 g
Calories	122.78 Kcal (514 kJ)
Calories from fat	65.59 Kcal
		% Daily Value*
Total Fat	7.29g	8%
Cholesterol	14.46mg	3%
Sodium	528.43mg	15%
Potassium	108.32mg	2%
Total Carbs	10.52g	2%
Sugars	2.06g	6%
Dietary Fiber	2.56g	7%
Protein	3.5g	5%
Vitamin C	1.9mg	2%
Iron	0.6mg	2%
Calcium	67mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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