NACHO POTATO SKINS

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Combine two crowd favorites into one amazing appetizer with our Nacho Potato Skins recipe. Topped with shredded cheese, sour cream, avocados and tomatoes, this Nacho Potato Skins recipe is sure to be the hit of the party!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 51m

Yield 8 servings

Number Of Ingredients 6

4 baking potatoes (2 lb.)
1/3 cup TACO BELL® Thick & Chunky Medium Salsa
1/4 cup chopped fresh cilantro, divided
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup each chopped avocados and tomatoes

Steps:

  • Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
  • Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
  • Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
  • Bake 12 to 14 min. or until cheese is melted.
  • Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 6 g

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