4 lg. baking potatoes, baked
3 oz. (3/4 c.) Cheddar cheese, shredded
3 oz. (3/4 c.) Monterey Jack cheese, shredded
1 c. tomato, chopped (for more flavor add 2 tbsp. chopped green chilies to tomato)
3/4 c. tortilla chips, crushed
Sour cream, if desired

Cut each baked potato in half lengthwise and cut halves again to form 4 quarters. Scoop out potato leaving 1/4 inch layer of potato in shell. (Store potato leftovers in refrigerator for other uses.) Place potato skins on greased cookie sheet. Combine cheeses. Place half of cheese in prepared potato skins. Top with tomato, tortilla chips and remaining cheese. Bake at 350 degrees for 6 to 8 minutes or until cheese is bubbly. Serve with sour cream. Yield: 16 snacks.

1 Snack has: Calories - 90; Protein - 4 grams; Carbohydrates - 10 grams; Fat - 4 grams; Sodium - 95 milligrams; Potassium - 220 milligrams.