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Prep 20min
Total2hr0min
Ingredients10
Servings8
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Ingredients
4
medium baking potatoes (about 2 1/2 lb)
Cooking spray
1
teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
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
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Steps
1
Heat oven to 425°F. Pierce potatoes with fork. Bake 1 hour or until tender. Cool 30 minutes.
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
Bake 10 minutes or until cheese is melted.
4
Serve potato skins with sour cream. Sprinkle with chiles, onions and pepper.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Total Fat
13g
0%
Saturated Fat
8g
0%
Sodium
200mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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