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Easy Nacho Potato Skins


6 medium size russet potatoes

Cooking oil, shortening, butter,
or margarine(for coating potatoes)

1/4 cup butter or margarine, melted
1/4 tsp seasoned salt
Ground cayenne pepper
4 (oz) Monterey Jack cheese w/peppers, shredded

Topping Choices:
Sour cream, salsa, guacamole, chopped tomato,
chopped sweet pepper, sliced green onion,
sliced pitted ripe olives or snipped fresh cilantro.


1. Preheat oven to 425 F.

2. Thoroughly scrub potatoes and pat dry.
Rub with cooking oil, shortening, butter or margarine;
prick potatoes with a fork.
Bake for 40 to 60 minutes or until tender, or
microwave on high for 15 to 20 minutes or until tender.

3. Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.

4. Brush both sides of potato pieces with the 1/4 cup butter or margarine.
Sprinkle the inside with seasoned salt and cayenne pepper.
Place potato pieces, skin side up,
on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.

5. 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.

Makes 24 servings

Make Ahead Directions:

Bake, scoop and season the potatoes.
Place in a covered container and refrigerate up to 2 days.