Nacho Potato Skins


Total Time: 50 Mins

Prep Time: 15 Min

Servings: 8

What You Need

  • 4 baking potatoes (2 lb.)
  • 1/3 cup salsa
  • 1/4 cup chopped fresh cilantro, divided
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  • 1/2 cup BREAKSTONE’S Sour Cream
  • 1/2 cup each chopped avocados and tomatoes

Let’s Make It

  1. Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
  2. Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
  3. Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with KRAFT cheese.
  4. Bake 12 to 14 min. or until cheese is melted.
  5. Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.

Nutrition info

(Per Serving) 190 calories, 9g total fat, 4.5g saturated fat, 0g trans fat, 25mg cholesterol, 180mg sodium, 22g carbohydrate, 3g dietary fiber, 2g sugars, 6g protein, 0%DV vitamin D, 10%DV calcium, 6%DV iron, 9%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.