SPICY NACHO POTATO SKINS

Spicy Nacho Potato Skins image

Crispy potato skins get a south-of-the border appeal when they're topped with cheesy nacho-style fixins.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 8

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Ingredients

6 baking potatoes (2 lb.)
1 Tbsp. oil
1/4 cup KRAFT Cheesy Jalapeño Ranch Dressing
1/2 tsp. roasted ground cumin
1/4 tsp. ground red pepper (cayenne)
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1/2 cup light sour cream
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 425°F.
Rub potatoes with oil; pierce with fork or small sharp knife. Bake 40 min. to 1 hour or until tender. Cool 15 min.
Cut potatoes lengthwise into quarters; scoop out centers, leaving 1/4-inch-thick shells. Discard removed centers or reserve for another use.
Heat broiler. Brush both sides of potato pieces with dressing. Sprinkle insides of shells with cumin and pepper. Place potatoes, skin sides up, on rack of broiler pan sprayed with cooking spray.
Broil, 4 inches from heat, 3 min. Turn potatoes. Sprinkle with cheese; broil 2 min. or until melted.
Mix sour cream and cilantro until blended. Serve with the potatoes.

Nutrition Facts : Calories 45, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g