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 Facts
1 servings per container
Serving size 8
Amount per serving
Calories 190
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 25mg 9%
Sodium 180mg 8%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 6g
Vitamin D 0mcg 0%
Calcium 120mg 10%
Iron 1mg 6%
Potassium 400mg 9%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.