Beaders Recipe Box
Potato Skin Nachos
Use your imagination for the toppings! The recipe calls for salsa, sour cream, green onions, and jalapenos but taco meat, re-fried
beans, bacon, pepperoni, or chili are all tasty additions.
Large Russet Potatoes (However many you need to feed your guests. Each potato makes 4 pieces.)
Butter or Olive Oil
Cheese (optional)
Toppings of choice
Bake potatoes at 350 degrees until tender, piercing before baking. Let potatoes cool, cut in half lengthwise and scoop out potato flesh,
leave about ΒΌ inch of flesh in potato skin. Cut potato skin in half again lengthwise so you now have lengthwise quarters.
Brush both sides of each piece with melted butter (or olive oil) and season with salt and pepper. Bake on cookie sheet at 450 degrees,
with flesh side down, until pieces are crispy, approximately 20 minutes. If you would like the potato skins to be cheesy, sprinkle flesh
side with shredded cheese and return to oven until cheese is melted. Top with our favorite toppings, or let your guests build their own.
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