Nacho Potato Skins

Recipe by Derf2440
READY IN: 1hr 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat oven to 425 degrees.
  • Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
  • Bake for 40 to 60 minutes or till tender.
  • (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
  • Scoop out the pulp, leaving 1/4 inch thick shells.
  • Reserve the pulp for mashed potatoes or another use.
  • Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
  • Sprinkle the insides with seasoned salt and ground red pepper.
  • Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
  • Broil 3 to 4 inches from heat for 3 minutes.
  • Turn potato pieces skin side down.
  • Sprinkle with shredded cheese.
  • Broil 2 minutes more.
  • Arrange the potato pieces on a heated serving platter.
  • Serve with desired toppers.
  • To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.