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Cheesy Green Chile Potato Skins

• 6 potatoes
• 6 eggs, hard cooked, chopped
• 1 (4-oz.) can ORTEGAŽ Diced Green Chiles
• 1 cup grated cheddar cheese
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon salt
• 1 cup ORTEGAŽ Thick & Smooth Taco Sauce

Instructions:
Preheat oven to 350° F.
Bake potatoes in oven until tender, about 1 hour. Remove from oven and allow to cool down, about 30 minutes. Cut in half*, remove the pulp without breaking the skin.

For an appetizer: Cut potato in half, remove pulp and then cut each half in half.
In a large bowl, combine 1/2 of the potato pulp*, eggs, green chiles, cheddar cheese, hot pepper sauce and salt. Spoon the mixture into each potato skin. *Add more potato pulp for a heavier consistency, if desired. Refrigerate remaining pulp for future use or discard.
Preheat oven to 425° F.
Place stuffed potatoes on a lightly oiled baking sheet. Bake for about 15 to 20 minutes or until cheese is melted. Remove from oven; top with taco sauce.
Servings: 6