Nacho Stuffed Potatoes

Imagine the nacho cheese flavor you love on corn chips, baked into a tender potato. Wait! There's no need to imagine, that incredible side dish is right here.

Behold how easy the process is: First, the potatoes are rubbed with olive oil and roasted to perfection (the olive oil creates a crisp skin while the flesh gets tender). The best part? The oven is working here, so you're free to do other things for about an hour. Next, the tender potatoes are sliced hasselback-style to create openings for cheese and seasonings. Back to the oven for a few minutes and this over-the-top spud-innovation is ready to serve.

Expect many cheeky grins when you deliver these potatoes to your hungry fans.

Nacho Stuffed Potatoes

4 baking (Russet) potatoes, scrubbed clean
Olive oil
2 teaspoons taco or fajita seasoning
1 cup Mexican cheese blend

Preheat the oven to 400 degrees.
Rub olive oil all over the potatoes and place directly on the preheated oven rack. Bake for 50 to 60 minutes, until the potatoes are tender. Keep the oven at 400 degrees.
When cool enough to handle, slice the potatoes crosswise, making several slices across, without cutting through to the bottom (I make slices about 1-inch apart).
Sprinkle the cheese inside the slices (gently pull the potato apart to make room for the cheese). Sprinkle the potatoes and cheese with the taco seasoning.
Place the potatoes in a shallow baking dish and bake for 5 to 10 more minutes, until the cheese melts.
If desired, serve with salsa on the side.

Serves 4