Crispy Salsa Potato Skins
Easy · 6 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 4 large russet potatoes
- 1/3 c melted butter
- 1 (10 oz.) can tomatoes with green chilies
- 1/4 c chopped green onions
- 3/4 c shredded cheddar cheese
- 3/4 c shredded Monterey Jack cheese
Instructions
- Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4" shell.
- Preheat oven to 500*F. Place potatoes shells skin side down on a foil-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
- Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
- Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
Tags: pepperplate-import