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! MORE+ LESS-

By Pillsbury Kitchens

March 17, 2014

medium baking potatoes (about 2 1/2 lb)

Cooking spray

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)

container (8 oz) sour cream

chipotle chiles in adobo sauce (from 7-oz can), chopped

Sliced green onions, if desired

Freshly ground pepper, if desired

Hide Images

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.