Three-Cheese Potato Skins

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  • 20 min prep time
  • 2 hr 0 min total time
  • 10 ingredients
  • 8 servings

Ingredients

4
medium baking potatoes (about 2 1/2 lb)
Cooking spray
1
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
3/4
cup shredded white Cheddar cheese (3 oz)
3/4
cup shredded Monterey Jack cheese (3 oz)
3/4
cup crumbled queso fresco cheese (3 oz)
1
container (8 oz) sour cream
2
chipotle chiles in adobo sauce (from 7-oz can), chopped
Sliced green onions, if desired
Freshly ground pepper, if desired

Directions

  1. 1 Heat oven to 425°F. Pierce potatoes with fork. Bake 1 hour or until tender. Cool 30 minutes.
  2. 2 Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use.) Place potato shells, skin sides down, on cookie sheet. Spray potato shells with cooking spray. Sprinkle evenly with taco seasoning mix and cheeses.
  3. 3 Bake 10 minutes or until cheese is melted.
  4. 4 Serve potato skins with sour cream. Sprinkle with chiles, onions and pepper.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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