Crispy Salsa Potato Skins

By minid33

Ingredients

• 4 large russet potatoes
• 1/3 c melted butter or margarine
• 1 (10oz) can tomatoes with green chiles
• 1/4 c chopped green onions
• 3/4 c shredded cheddar cheese
• 3/4 c shredded Monterey Jack cheese

Preparation

Step 1

Pierce potatoes with a fork. Microwave on HIGH for 15 min, turning every 5 min. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4 inch shell.

Preheat oven to 500. Place potato shells skin side down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 min.

Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potaoes with cheeses. Broil until cheeses are bubbly; about 2 min

Place potao skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately