Cheesy Mexican Potato Skins

ingredient

• 4 large baking potatoes
• Melted butter
• Taco seasoning or chili powder
• 2 cups (500 mL) shredded Canadian Colby or Monterey Jack cheese
• 1 can (7 1/2 oz/213 mL) taco sauce
• 1 small tomato, seeded and diced
• 2 tbsp (30 mL) finely chopped parsley

Preparation

1. Scrub potatoes and prick with fork. Bake at 400 °F (200 °C) 1 hour or until cooked; let cool. Cut each potato lengthwise into quarters.
2. Scoop out flesh, leaving 1/8 inch (3 mm) thick shell; reserve scooped potato for other uses. Brush skins, inside and out, with butter. Place cut-side-up in single layer on large baking sheet. Increase oven to 500 °F (200 °C) and bake skins 12 minutes or until crisp.
3. When done, sprinkle skins with taco seasoning and top with cheese. Return to oven until cheese is melted. In a small saucepan over medium heat, combine taco sauce, tomato and parsley. When hot, spoon over potato skins and serve.