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Mexi-skins Recipe

Recipe Ingredients

8 lg. potatoes, baked & halved
6 oz. each cheddar & Jack cheese, shredded
4 oz. tomato, diced
4 oz. ripe olives, sliced
2 oz. green onions, thinly sliced
8 oz. La Victoria Salsa Ranchera
2 oz. La Victoria Nacho Sliced Jalapenos
Guacamole for garnish

Cooking Directions

Preheat oven to 500 degrees. Scoop 1/2 to 3/4 of baked potato from each half. Fill boat with equal portions of shredded cheese, tomato, olives, onions and Jalapenos. Bake for 5 minutes. Garnish each with Salsa Ranchera and guacamole. Makes 4 (2 portion) servings.

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