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Mexi Skins
Ingredients
- 8 lg. potatoes, baked & halved
- 6 ounce. each cheddar & Jack cheese, shredded
- 4 ounce. tomato, diced
- 4 ounce. ripe olives, sliced
- 2 ounce. green onions, thinly sliced
- 8 ounce. La Victoria Salsa Ranchera
- 2 ounce. La Victoria Nacho Sliced Jalapenos
- Guacamole for garnish
Directions
- Preheat oven to 500 degrees. Scoop 1/2 to 3/4 of baked potato from each half. Fill boat with equal portions of shredded cheese, tomato, olives, onions and Jalapenos. Bake for 5 min. Garnish each with Salsa Ranchera and guacamole. Makes 4 (2 portion) servings.
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