4 large russet potatoes, baked 1/2 cup milk 1 cup shredded cheddar cheese 1/3 cup crushed corn tortilla chips 1/3 cup chopped fresh cilantro 1/4 cup chopped scallions pico de gallo for garnish
Let baked potatoes cool while you chop the rest of the ingredients. Bring milk to a simmer in a small saucepan. Remove from heat and add cheese, stirring until melted. Carefully slice tops of potatoes lengthwise and fluff potato with a fork. Top with melted cheese, tortilla chips, scallions, cilantro and pico de gallo.
Start an hour before lunch by baking the potatoes at 400 degrees for 1 hour.