This stuffed potato is practically a meal in itself; just add a salad, and you're all set.
Recipe information
Yield
Makes 4 servings
Ingredients
4 10-ounce russet potatoes
1/2 cup milk
1 cup (packed) shredded Mexican-blend cheeses or grated cheddar cheese (about 4 ounces)
1/3 cup crushed nacho-flavored tortilla chips
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
Salsa
Sour cream
Preparation
Step 1
Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
Step 2
Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
Step 3
Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.
