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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Appetizers Lunch Side Dishes Potatoes Vegetables American Canadian Oven Easy Beginner Cook Potluck Dinner Party Fall Finger Food Holiday Event Kid Friendly Vegetarian Winter Broil Dietary Christmas New Years Seasonal Pacific Northwest To Go Equipment Number Of Servings Presentation 4 Hours Or Less

Nacho Potato Skins

Great appy!! From better homes and gardens. Haven't tried yet, let me know how they turn out.

Steps

Heat oven to 425 degrees.
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.
Cut potatoes lengthwise into quarters.
Scoop out the pulp , leaving 1 / 4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.
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.
Turn potato pieces skin side down.
Sprinkle with shredded cheese.
Broil 2 minutes more.
Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.
To make ahead , bake , scoop , and season the potatoes , place in a covered container and regrigerate up to 2 days.

Ingredients

potatoes, cooking oil, shortening, butter, seasoning salt, ground red pepper, colby-monterey jack cheese, sour cream, salsa, guacamole, chopped tomato, sweet pepper, green onion, pitted ripe olives, fresh cilantro