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Nacho Potato Skins

Posted by on Oct. 8, 2007 at 11:43 AM
  • 2 Replies
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Nacho Potato Skins


Ingredients

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.

by on Oct. 8, 2007 at 11:43 AM
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Replies (1-2):
MamaDiane
by on Oct. 8, 2007 at 2:00 PM

Great recipe...this is exactly the kind of recipe I needed for  when we have friends over during football season.  Looks scrumptious!
ZsMommy
by on Sep. 6, 2010 at 5:16 PM

Geez-I always order stuff like this out-but never make them at home (smacks head)-Really need to try making my own.

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