Mexican Potato Skins
4 large baking potatoes, baked
3/4 cup shredded Cheddar cheese
1 cup chopped, peeled tomato
3/4 cup shredded Monterey Jack cheese
3/4 cup crushed tortilla chips
Preheat oven to 350 degrees F. Grease a baking sheet.
Cut each baked potato in half lengthwise and then crosswise to form 4 quarters. Scoop out potato leaving 1/4-inch layer of potato in shell. (Store scooped out potato in refrigerator for other uses.) Place potato skins on prepared cookie sheet.
Combine the two cheeses. Place half of cheese in prepared potato skins; top with tomato, tortilla chips and remaining cheese. Bake for 6 to 8 minutes or until cheese is bubbly.
Serve with sour cream.