Mexi Skins Recipe
Servings: 12
Ingredients
- 8 lg. potatoes, baked & halved
- 6 ounce. each cheddar & Jack cheese, shredded
- 4 ounce. tomato, diced
- 4 ounce. ripe olives, sliced
- 2 ounce. green onions, thinly sliced
- 8 ounce. La Victoria Salsa Ranchera
- 2 ounce. La Victoria Nacho Sliced Jalapenos
- Guacamole for garnish
Directions
- Preheat oven to 500 degrees. Scoop 1/2 to 3/4 of baked potato from each half. Fill boat with equal portions of shredded cheese, tomato, olives, onions and Jalapenos. Bake for 5 min. Garnish each with Salsa Ranchera and guacamole. Makes 4 (2 portion) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 183 | 51% |
| Total Fat 20.58g | 26% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 229mg | 10% |
| Potassium 898mg | 26% |
| Total Carbs 34.53g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 2.16g | 1% |
| Protein 11.08g | 18% |
