Mexican Style Stuffed Potatoes

by Misti Dawn
(Pa)

4 10-ounce russet potatoes
1/2 C. milk
1 C. shredded Mexican-blend cheeses
1/3 C. crushed nacho-flavored tortilla chips
1/3 C. chopped fresh cilantro
1/4 C. chopped green onions
1 clove garlic, minced
1 C. french fried onions (crushed up)
Salsa
Sour cream

Bake potatoes in the oven (after poking several times with a toothpick)..bake @ 425* for about an hour and 10 minutes. Cool until you are comfortably able to handle potato with your hands.

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, garlic and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center. Sprinkle with the french fried onions.

Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

Makes 4 servings.