South of the Border Potato Skins

Name: South of the Border Potato Skins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 6 medium baking potatoes; 1 tablespoon cooking oil; 1 garlic clove, minced; 1/4 teaspoon ground red pepper; 1 cup shredded taco cheese, mix; 1 (6 ounce) container frozen avocado dip, thawed; 3/4 cup thick & chunky salsa; 3/4 cup sour cream

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Recipe by Chef #778477

Great for parties!

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READY IN: 40mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

6

medium baking potatoes
1

tablespoon cooking oil
1

garlic clove, minced
¹⁄₄

teaspoon ground red pepper
1

cup shredded taco cheese, mix
1

(6 ounce) container frozen avocado dip, thawed
³⁄₄

cup thick & chunky salsa
³⁄₄

cup sour cream

DIRECTIONS

Scrub potatoes, cut in half lengthwise.
In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
Can also top with bacon bits and parsley.

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