Mexican crispy peel potatoes

Mexican crispy peel potatoes : Date Added: 23 Oct 2010 Ingredients:

4 large potatoes in the oven
melted butter
taco seasoning or chili powder
2 cups colby cheese or Monterey Jack cheese
1 box of taco sauce 7 1 / 2 oz (213 ml)
1 small tomato, seeded and diced
2 tsp. tablespoons finely chopped parsley

Cooking Instructions:

Preheat oven to 400 ° F. Wash potatoes and prick with a fork. Cook in oven 1 hour or until cooked. Remove from oven and let cool.

Cut each potato into quarters, lengthwise and crosswise. With a spoon, remove just enough pulp to obtain a shell 1 / 8 inch (3 mm) thick, reserving the pulp for later use.

Fit the oven temperature to 500 ° F. Brush with butter both sides of potato skins, then arrange, cut side up, on a large cookie sheet, bake in the oven 12 minutes or until crisp.

When peels potatoes are cooked, sprinkle with taco seasoning, cover with cheese. Return to oven until cheese is melted.

In a small saucepan over medium heat, combine taco sauce with tomato and parsley. When the mixture is hot, drop in with a spoon on peel potatoes and serve.

Makes 16 appetizers.