| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
32 |
Nachos |
INGREDIENTS
| 4 |
lg |
Baking Potatoes, scrubbed |
| 1/4 |
ts |
Chili Powder |
| 1/4 |
ts |
Salt |
|
|
8 oz Jar of Taco Sauce |
| 1 1/2 |
c |
Monterey Jack or Cheddar |
|
|
(shredded) |
| 2 |
x |
Jalapeno Peppers, seed/chop |
| 1 |
cl |
Garlic, minced |
| 2 |
tb |
Fresh Parsley |
INSTRUCTIONS
1) 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.
2) 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.
3) 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.
4) 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.
Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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