Potato Skin Nachos

4 lg. baking potatoes, scrubbed
1/4 tsp. chili powder
1/4 tsp. salt
1 jar (8 oz.) taco sauce
1-1/2 cups Monterey Jack or Cheddar cheese, shredded
2 jalapeno peppers, seeded and choped
1 clove garlic, minced
2 tbsp. fresh parsley

Directions:

Preheat the oven to 400°F. Bake the potatoes in the oven for 1 hour. Remove, leaving the oven on and let cool until easy to handle. Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8 of an inch thick. Half each potato shell lengthwise then half each piece crosswise. Arrange the potato skins flesh side up on an ungreased baking sheet. Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or until heated through. Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a small bowl. Spoon the mixture onto the hot potato skins. With the oven rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the cheese melts.

User Reviews:

Recipe sounds good, would like to try it, but I am trying to find out the carbohydrate count on just the potato skins, I know potato count but don't know about just the skin. Any information on that would be appreciated.
Thank you

Submitted by Carol Bachman on December 03, 2003

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