Salsa Potato Skins

By lorik

Ingredients

• Chile Salsa:
• Chile Salsa (recipe follows)
• 5 large russet potatoes (about 3 lbs total), scrubbed
• 1/3 cup butter
• 3/4 cup each shredded mild cheddar and jack cheese
• Chopped cilantro
• Stir together 1 can (8 oz) tomato sauce, 1 can (4 oz) diced green chiles, and 1/4 cup chopped green onions. If made ahead, cover and refrigerate until next day. Makes 1 1/2 cups

Preparation

Step 1

Prepare Chile Salsa; set aside.

Pierce potatoes in several places with a fork. Bake in a 400 degree oven until soft when pressed (about 1 hour). Let potatoes stand until cool enough to handle. Cut each lengthwise into quarters. With a spoon, scoop out flesh, leaving a 1/8 inch thick shell; reserve flesh for other uses (they make great mashed potatoes, just add melted butter and some milk, stock, cream, etc).

Brush skins inside and out with butter. Place skin side down in a single layer on a 12 by 15 inch baking sheet. Bake in a 500 degree oven until crisp (about 12 minutes). Remove from oven and evenly sprinkle with both cheeses.

Broil 4 inches below heat until cheese is melted (about 2 minutes). Arrange on a platter. Garnish with cilantro and offer with salsa for dipping, Makes 20 appetizers.

Per appetizer: 115 calories, 3g protein, 12g carbs, 6g fat, 16mg cholesterol, 85mg sodium