Tex-Mex Potato Skins
Updated: Mar 3
4 large russet potatoes
Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
Pierce 4 large russet potatoes with a fork.
Bake directly on the oven rack at 350 degrees until tender, about 1 hour.
Let cool, then quarter lengthwise and scoop out the flesh, leaving a ¼-inch shell.
Brush both sides with melted butter and season with salt and pepper.
Bake, skin-side up, at 450 degrees until crisp, about 20 minutes.
Add your favorite toppings.
(For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)