Boil potatoes and cut them in 2 pieces each, leaving skin intact.
Scoop out some from the center of half-cut potatoes, making them into 'cups', just big enough to hold a K&N's Nugget in between.
Heat oil in a pan and fry the boiled potato ‘cups’ until golden brown.
Add 1 table spoon of salsa sauce in the center of each fried potato ‘cup’.
Then stuff in Nuggets and cover each cup with a cheese slice.
Add jalapeño rings on potatoes and drizzle some salsa sauce on top as well.
Bake in a pre-heated oven for 4 minutes.
Garnish each ‘Mexican Nugget-Stuffed Potato’ with basil leaf and serve hot.
Mix all ingredients well and keep chilled in refrigerator.