South Of The Border Potato Skins

• 6 medium baking potatoes
• 1 tablespoon cooking oil
• 1 garlic clove, minced
• 1/4 teaspoon ground red pepper
• 1 cup shredded taco cheese, mix
• 1 (6 ounce) container frozen avocado dip, thawed
• 3/4 cup thick & chunky salsa
• 3/4 cup sour cream

1. Scrub potatoes, cut in half lengthwise.
2. In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
3. On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
4. Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
5. Can also top with bacon bits and parsley.

baking potatoes, cooking oil, garlic, ground red pepper, taco cheese, avocado, chunky salsa, sour cream

Taken from www.food.com/recipe/south-of-the-border-potato-skins-290144 (may not work)