*  Exported from  MasterCook  *
                             Nacho Potato Skins
 Recipe By     : Better Homes & Gardens 9/95
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Medium        potatoes
      1/4  Cup           margarine -- melted
      1/4  Teaspoon      seasoned salt
                         red pepper -- to taste
    4      Ounces        Colby cheese -- or
    4      Ounces        Monterey jack cheese -- or
    4      Ounces        Cheddar cheese -- or
    4      Ounces        Pepper cheese
    1      Whole         red chili peppers -- optional
                         cilantro -- optional
                         avocado -- chopped
                         sour cream
                         tomato -- chopped
                         olives -- sliced
   On the cheeses that are listed, you need 1 cup of any
 combination. Use a vegetable brush to thoroughly scrub
 potatoes. Pat dry. If desired, for soft skins, rub with
 shorting, margarine, or butter; prick potatoes with a fork.
 (Or if desired, for moist skins, skip the shorting rub.
 Prick potatoes; wrap each in foil.) Bake potatoes in a 425
 oven for 40 to 60 minutes or till tender. Cut lengthwise
 into quarters. Scoop out the potato pulp, leaving 1/4 inch
 thick shells.
   Reserve the potato pulp for another use, such as mashed
 potatoes. Brush both sides of the potato skins with the 1/4
 cup margarine or butter. Sprinkle the insides of the potato
 skins with seasoned salt and ground red pepper. Place
 potato pieces, skin side up, on the unheated rack of a
 broiler pan.
   Broil 3 to 4 inches from heat for 3 minutes. Turn potato
 pieces skin side down. Sprinkle with shredded cheese. Broil
 for 2 minutes more. Arrange the potato pieces on a heated
 serving platter. If desired, garnish with a red chili
 pepper and a cilantro sprig; serve with desired toppers.
 Makes 24 appetizer servings.
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