Nacho Potato Skins
Recipe from
Better Homes and Gardens
Set out the toppers for the potato skins and let guests create their own appetizers.

Servings:
24 servings
Total Time:
1 hr
Ingredients
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6 mediumpotatoes, such as russet (2 pounds)see savings

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Cooking oil, shortening, butter, or margarinesee savings

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1/4 cupbutter or margarine, meltedsee savings

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1/4 teaspoonseasoned saltsee savings

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Ground red peppersee savings

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4 ouncesco-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)see savings

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Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantrosee savings

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Directions
1.
Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
2.
Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
3.
Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.
To Make Ahead
Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.
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