Twice Baked Mexican Stuffed Potatoes

Twice baked potatoes with a mexican flavor. Great make ahead - just do final baking at dinner time.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 4  large russet potatoes
• 1⁄2 cup milk
• 1  cup  shredded  Mexican blend cheese
• 1⁄3 cup  crushed nacho cheese flavored tortilla chips
• 1⁄3 cup  chopped fresh cilantro
• 1⁄4 cup  chopped green onion
•  salsa
•  sour cream

Directions

1. Preheat oven to 425°.
2. Pierce each potato several times and bake until tender for about 1 hour.
3. Cut off top quarter of one long side of each potato.
4. Scoop potato from skins into large bowl, leaving 1/4" thick shell.
5. Mash potatoes with milk.
6. Mix in cheese, chips, cilantro and onions.
7. Season with salt and pepper.
8. Fill shells with potato mixture, mounding in center.
9. Return potatoes to oven and bake until heated through, about 20 minutes.
10. Top potatoes with salsa and sour cream and serve.