Potato Skins, Quick Cheese Nachos

Potato Skins

Don't let the potato flesh go to waste. It can be made into

a delicious breakfast side dish the next morning. Just cook with some oil,

salt and pepper in a hot skillet, and then top with chopped bacon

or sautéed vegetables. Perfect with any type of eggs.

Makes 4 servings

4 russet potatoes, cleaned well

2 tablespoons melted unsalted butter, kept warm sea or kosher salt, to taste

freshly ground black pepper, to taste

1 cup shredded Cheddar

4slices bacon, cooked and crumbled sour cream, to taste

2 tablespoons chopped chives

1.Preheat the Toaster Oven set to Bake at 350°F with the rack in position A..

2.Prick the potatoes with the tines of a fork on all sides.. Place the potatoes directly on the rack and bake until potatoes are fork-tender, about 60 minutes..

3.Remove potatoes and let rest until cool enough to handle.. Increase oven temperature to 425°F..

4.Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell..

5.Brush both sides of the potato halves with the melted butter and season with salt and pepper.. Arrange the halves on the foil-lined baking pan..

6.Evenly distribute the cheese on top of each half, and then top with the bacon..

7.Bake skins for 5 minutes or until cheese is melted..

8.Remove and with a sharp knife halve each skin to make a total of 16 wedges.. Top with the sour cream and chopped chives.. Serve immediately..

Nutritional information per serving:

Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g

• chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g

Quick Cheese Nachos

The great thing about this recipe is that you can make it as extravagant or

simple as you want – add some guacamole or salsa, gourmet cheeses, or keep it as is for a casual appetizer. Either way it is sure to keep the family satisfied.

Makes 4 servings

40tortilla chips (this is an estimate – you need enough to cover the bottom of the baking tray, but can have more or less depending on how many mouths you need to feed)

2⁄3 cup refried beans (about ½ of a 15.5-ounce can)

1 small to medium tomato, chopped

1 jalapeño, halved, seeded and thinly sliced

1 to 2 scallions, thinly sliced (white and green parts)

½cup sliced black olives (these can be purchased pre-sliced in a 2.25-ounce can. Be sure to drain them first.)

1 to 1¼ cups shredded Cheddar (about 4 to 5 ounces)

1.Preheat the Toaster Oven set to Broil at 500°F with the rack in position B..

2.Line the baking pan with aluminum foil.. Evenly distribute the chips on top of the prepared baking pan.. Distribute the remaining ingredients over the chips, as evenly as possible, in the order listed..

3.Bake for about 5 to 6 minutes, or until the cheese is fully melted.. Serve immediately with salsa, sour cream, guacamole and lime wedges..