TEX-MEX POTATO SKINS

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TEX-MEX POTATO SKINS
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Servings: 18 appetizer servings

Prep Time: 15

Cook Time: 15

INGREDIENTS:

3 hot baked potatoes, split lengthwise (see tip)

3/4 cup shredded Cheddar or Pepper Jack cheese

1 1/3 cups FRENCH'S® Cheddar French Fried Onions or FRENCH'S® French Fried Onions, divided

1/4 cup diced green chilies

1/4 cup cooked crumbled bacon

6 tablespoons each salsa and sour cream

FRANK'S® REDHOT® Cayenne Pepper Sauce

DIRECTIONS:

Heat oven to 350°F. Scoop out inside of potatoes leaving a 1/4-inch shell. Reserve inside of potatoes for another use.

Arrange potato halves on baking sheet. Top with cheese, 2/3 cup French Fried Onions, chilies and bacon.

Bake 15 minutes until heated through and cheese melts. Cut each potato half crosswise into thirds. Serve topped with salsa, sour cream and remaining onions. For extra zing, splash on Frank's RedHot Sauce to taste.

TIPS:

Tip: Microwave Directions: Bake potatoes quickly in the microwave for 10 to 12 minutes on High. Spoon on toppings as above and microwave 1 to 2 minutes until cheese melts.

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