BamsBBQ
Ni pedo
4 large baking potatoes
1/2 teaspoon chili powder
1 cup Hot or Mild Salsa
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar cheese
2 jalapeño peppers, finely chopped
1 tablespoon finely chopped parsley
DIRECTIONS
Wash potatoes and bake in a 400¾ oven until cooked. Let potatoes cool until easy to handle.
Halve the potatoes lengthwise and scoop out pulp, leaving shells 1/8" thick. Halve each potato shell lengthwise, then halve each piece crosswise. Arrange potato skins, flesh side up, on an ungreased baking sheet. Sprinkle with chili powder and bake, uncovered, for 10 minutes or until heated through.
Meanwhile, combine salsa, cheeses, peppers and parsley in a small bowl. Put mixture on potato skins. Broil potato skins for 1-2 minutes until cheese melts.
1/2 teaspoon chili powder
1 cup Hot or Mild Salsa
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar cheese
2 jalapeño peppers, finely chopped
1 tablespoon finely chopped parsley
DIRECTIONS
Wash potatoes and bake in a 400¾ oven until cooked. Let potatoes cool until easy to handle.
Halve the potatoes lengthwise and scoop out pulp, leaving shells 1/8" thick. Halve each potato shell lengthwise, then halve each piece crosswise. Arrange potato skins, flesh side up, on an ungreased baking sheet. Sprinkle with chili powder and bake, uncovered, for 10 minutes or until heated through.
Meanwhile, combine salsa, cheeses, peppers and parsley in a small bowl. Put mixture on potato skins. Broil potato skins for 1-2 minutes until cheese melts.
