SOUTH-OF-THE-BORDER POTATO SKINS

6 (4 to 6-ounce) baking potatoes
1 tablespoon cooking oil
1 clove garlic, minced
1/8 to 1/4 teaspoon ground red (cayenne) pepper
1 cup shredded taco cheese (4 ounces)
1 (6 ounce) container frozen avocado dip, thawed
3/4 cup thick and chunky salsa
3/4 cup dairy sour cream

Scrub potatoes; cut each potato in half lengthwise.

In a small bowl combine the oil garlic and red pepper. Brush cut surfaces of potato halves with some of the oil mixture.

For a gas grill* preheat for 10-15 minutes. Reduce to medium heat. Place potatoes, cut sides down, on grill rack over heat. Cover and cook for 20 to 25 minutes or until tender, turning over once halfway through grilling.

Carefully scoop out the insides of each potato half, leaving a 1/2-inch shell. Brush the insides of the potato shells with the remaining oil mixture. Sprinkle potatoes with cheese.

Return potatoes to grill, cut sides up. Grill 5 to 7 minutes more or until cheese is melted. Transfer to a serving platter.

To serve, top each potato shell with avocado dip, salsa and sour cream.

*Potatoes may be prepared in an oven or microwave.

Makes 12 appetizer servings
Source: Michigan Propane Gas Association