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Receta Mexi Skins

by CookEatShare Cookbook

Ingredientes

8 lg. potatoes, baked & halved 6 ounce. each cheddar & Jack cheese, shredded 4 ounce. tomato, diced 4 ounce. ripe olives, sliced

2 ounce. green onions, thinly sliced 8 ounce. La Victoria Salsa Ranchera 2 ounce. La Victoria Nacho Sliced Jalapenos Guacamole for garnish

Direcciones

1. Preheat oven to 500 degrees. Scoop 1/2 to 3/4 of baked potato from each half. Fill boat with equal portions of shredded cheese, tomato, olives, onions and Jalapenos. Bake for 5 min. Garnish each with Salsa Ranchera and guacamole. Makes 4 (2 portion) servings.

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