When we do appetizer night at my house, about once a month, these are always on the table. I know it’s not the healthiest of dinners, but they pair up nicely with mini tacos, cheese sticks, deep fried mushrooms, whatever else we feel like having. These are nice and filling too, so it’s almost like a meal all by itself. My kids will request these for after school snacks once in a while too, and I’m fine with that because they taste so amazing! It’s nice when they bring home a group of their friends to have these to serve them so they don’t clean out my cupboards. Check out what they are saying about this recipe over at Group Recipes:
” VERY filling and terrific flavor. Don’t be afraid to pile the ingredients on.”
You aren’t going to be able to get enough of these after you try one…so make a lot!
Ingredients
4 lrg. baking potatoes, baked – I precook them in the microwave
3/4 c. Kraft shredded cheddar cheese
1 c. chopped, peeled tomato
3/4 c. shredded Kraft monterey jack cheese
2 T. black olives
1/2 c. salsa
1/2 c. chopped green onions
3/4 c. crushed tortilla chips – I love to use Fritos
Daisy sour cream
guacamole
Instructions
Preheat oven to 350 degrees F. Grease a baking sheet.
Cut each baked potato in half lengthwise and then cut the half in half so that you have 4 sections per potato. Scoop out potato leaving about a 1/4 inch layer of potato in shell.
Place potato skins on prepared cookie sheet.
Combine the two cheeses. Place half of cheese in prepared potato skins; top with tomato, onions, tortilla chips and remaining cheese.
Bake for 6 to 8 minutes or until cheese is bubbly. Serve with sour cream, black olives, salsa, and guacamole.
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Quick Tip: Add and subtract your favorite toppings.
Thanks again to Group Recipes for this mouthwatering recipe.
