mexican potato skins
 
4 large  baking potatoes, baked
3/4 cup  shredded cheddar cheese
1 cup  chopped, peeled tomato
3/4 cup  shredded monterey jack cheese
3/4 cup  crushed tortilla chips
  sour cream
 
preheat oven to 350 degrees f. grease a baking sheet. 
cut each baked potato in half lengthwise and then crosswise to form 4 
quarters. scoop out potato leaving 1/4-inch layer of potato in shell. 
(store scooped out potato in refrigerator for other uses.) place 
potato skins on prepared cookie sheet. 
combine the two cheeses. place half of cheese in prepared potato 
skins; top with tomato, tortilla chips and remaining cheese. bake for 
6 to 8 minutes or until cheese is bubbly. 
serve with sour cream. 
 
 
 
 
(ID: 77102) Mirror: rec.food.recipes: Tue, Apr 20, 2004


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