Nacho-stuffed Potato Skins
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16 to 16 servings
I watch in dismay as Jared scoops all the pulp out of his baked potato and eats the skin. Only the skin. "It's the best part," he tells me. Secretly, however, I have to agree with him. And with salsa and cheese, it's even better.
- 4 potatoes
- 1 cup salsa , (any kind)
- 1 cup shredded Monterey jack , or cheddar
- Scrub potatoes very well, and have your young assistant poke the skin of each one in several places with a fork. This is to prevent the potato from exploding in the oven – a very dramatic (but terribly messy) business. Bake at 400 F(200 C) for one hour, until the potato feels soft when you (gently )squeeze it. Or you can cook the potatoes in the microwave. Arrange them in a circle on a plate, and nuke for 10 to 12 minutes on high power. Let stand for about 5 minutes to complete cooking. (Microwave-baked potatoes will have a softer skin than oven-baked ones.)
- Let the potatoes cool slightly, then cut each one in half lengthwise, and have your (oven-mitted) child carefully scoop most of the flesh out into a bowl, leaving about 1/8 in. (3 mm)thick shell. (Save the pulp for another purpose – like mashed potatoes or shepherd’s pie). Cut each shell lengthwise in half, making little canoe-shaped skins. Arrange on a baking sheet, flesh side up. Spoon a little salsa into each skin, and top with a mound of shredded cheese. Bake for 10 minutes at 400 F (200 C), until the cheese is melted and bubbly.