Crunchy Potato Skins Mexican-Style

Ingredients

4 large potatoes
Melted butter
Taco seasonings or
crushed chiles
2 cups [500 mL] grated Colby or Monterey Jack Canadian cheese
1 [7 1/2-ounce / 213-mL] can taco sauce
1 small tomato, seeded and diced
2 tablespoons [30 mL] finely minced parsley

Directions

Preheat oven to 450°F [200°C].
Wash and then prick potatoes with a fork.
Bake potatoes in preheated oven for 1 hour, until done.
Remove potatoes from oven; leave to cool.
Cut each potato into 4 parts, lengthwise.
Spoon-out just enough potato meat so as to get an 1/8-inch [3-mm] thick shell; reserve potato meat for another use.
Preheat oven to 500°F [260°C].
Brush both sides of potato skins with melted butter; arrange onto a cookie sheet, cut-side up.
Bake potato skins in preheated oven for 12 minutes, until crunchy.
Sprinkle potato skins with taco seasonings and then with grated cheese.
Bake in oven until melted.
In a small casserole, over medium heat, mix together taco sauce, tomato dices and parsley.
Spoon hot mixture onto potato skins; serve.