Three-Cheese Potato Skins

Fill potato skins with this tasty cheese filled potato dish sprinkled with Old El Paso® seasoning mix. A perfect fall appetizer!

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    ,
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    8g,
    8%
    ),
    Sodium
    200mg
    200%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 1 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved