Potato skins recipe with tex-mex flavor.

Here's a delicious Tex-Mex potato skins recipe. Serves about 6.

Items needed:

Skins from 6 baked potatoes( 12 halves)

1lb. lean ground beef.

1 tspn vegetable oil.

1 large onion, chopped.

1 16 oz.can red kidney beans.

1 16 oz. jar Mexican picante sauce, your choice on mild or hot.

1 Tblspn. chili powder.

1 tspn. garlic.

6 Tblspns. shredded sharp cheddar cheese.

Sour cream to taste.

Preheat oven to 400°.

Place potato skins on a cookie sheet and into oven.

In a medium skillet, heat olive oil and course chopped onion.

Add the ground beef and raise the heat to high.

Stir often, turning and breaking up the meat until brown.

While meat browns, rinse and drain the kidney beans and set aside.

When the meet is no longer pink, reduce heat to medium.

Add the picante sauce, beans, chili powder and garlic. Cook 3-5 min. until heated through.

Remove the potato skins from the oven and spoon the chili into each skin. Sprinkle some cheese over each potato skin.

To serve:

Arrange the potato skins on a plate in a circular pattern, with a small bowl of sour cream in the center. Most people like to add the sour cream themselves. Enjoy.

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