- This topic has 1 reply, 1 voice, and was last updated October 7, 2008 at 1:26 pm by .
- October 7, 2008 at 1:26 pm #264077faxonfive
8 baking potatoes
1 package (16 ounces) shredded mozzarella cheese
4 tablespoons mild salsa or taco sauce
Ketchup to decorate
Wash and prick baking potatoes. Place directly on rack of a preheated 450 degree oven for approximately 2 hours. Potatoes should feel soft when done.
Remove potatoes and cool completely. Slice each potato in half. With a spoon remove most of the soft potato from skin and place in bowl.
Be sure to leave a little potato on the skin this will help preserve the skin to refill. Set skins on foil lined cookie sheet. Add shredded mozzarella and the 4 tablespoons of salsa or taco sauce to soft potato in bowl.
Mix together well. Spoon potato mixture back into the skins. Add more ketchup to the top of potato to look like dripping blood.
Place potatoes back in the oven for 10 minutes or until warm and skins are of desired crispness.
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