Potato Skin Nachos
Yield: 32 Nachos  VG, WF, GF, SoF

4 lg Baking Potatoes, scrubbed 1/4 ts Chili Powder 1/4 ts Salt 1 1/2 c Monterey Jack or Cheddar (shredded)

1 x 8 oz Jar of Taco Sauce 2 x Jalapeno Peppers, seed/chop 1 cl Garlic, minced 2 tb Fresh Parsley

Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on and let cool until easy to handle.

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.

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.

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.

"This was my first ever attempt at potato skins and they were a great success. I used medium cheddar and served them with the "Tofu and Sun Dried Tomato Loaf". . . a good combination but spicy. The recipe did not advise what to do with the potatoes that were scooped out of the skins. I did not put any back into the cheese mixture but I would suggest that up to half the scooped potatoes could be mixed back in. I wonder if low fat cheese (usually mozzarella?) could be used instead of high fat cheddar.

Allen Mayer, tester

Webmaster's note:

About the cheese . . . I have seen low fat cheese in both cheddar and mozzarella varieties.

Fall 2001 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002