Mexi Skins Recipe

• 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

1. Preheat oven to 500 degrees.
2. Scoop 1/2 to 3/4 of baked potato from each half.
3. Fill boat with equal portions of shredded cheese, tomato, olives, onions and Jalapenos.
4. Bake for 5 min.
5. Garnish each with Salsa Ranchera and guacamole.
6. Makes 4 (2 portion) servings.

potatoes, cheese, tomato, ripe olives, green onions, victoria salsa, victoria

Taken from cookeatshare.com/recipes/mexi-skins-2410 (may not work)