Esta es una exhibición prevé de cómo se va ver la receta de 'Mexican Potato Skins' imprimido.

Receta Mexican Potato Skins
by CookEatShare Cookbook

Mexican Potato Skins
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 4 lg. baking potatoes, baked
  • 3 ounce. (3/4 c.) Cheddar cheese, shredded
  • 3 ounce. (3/4 c.) Monterey Jack cheese, shredded
  • 1 c. tomato, minced (for more flavor add in 2 tbsp. minced green chilies to tomato)
  • 3/4 c. tortilla chips, crushed
  • Lowfat sour cream, if you like

Direcciones

  1. Cut each baked potato in half lengthwise and cut halves again to create 4 quarters. Scoop out potato leaving 1/4 inch layer of potato in shell. (Store potato leftovers in refrigerator for other uses.) Place potato skins on greased cookie sheet. Combine cheeses. Place half of cheese in prepared potato skins. Top with tomato, tortilla chips and remaining cheese. Bake at 350 degrees for 6 to 8 min or possibly till cheese is bubbly. Serve with lowfat sour cream. Yield: 16 snacks.
  2. 1 Snack has: Calories - 90; Protein - 4 grams; Carbohydrates - 10 grams; Fat - 4 grams; Sodium - 95 milligrams; Potassium - 220 milligrams.