Tex-Mex Potato Skins Recipe #54996
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by Mimi Bobeck
30 min | 15 min prep
SERVES 18
- 3 hot baked potatoes, split lengthwise
- 3/4 cup shredded cheddar cheese or monterey jack pepper cheese
- 1 1/3 cups French-fried onions, divided
- 1/4 cup diced green chilis
- 1/4 cup crumbled cooked bacon
- salsa
- sour cream
- Preheat oven to 350°F.
- Scoop out inside of potatoes leaving a 1/4-inch shell.
- Reserve inside of potatoes for another use.
- Arrange potato halves on baking sheet.
- Top with cheese, 2/3 cup french fried onions, chilies and bacon.
- Bake 15 minutes until heated through and cheese melts.
- Cut each potato half crosswise into thirds.
- Serve topped with salsa, sour cream and remaining french fried onions.
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5 stars