Crispy Salsa Potato Skins
Crispy Salsa Potato Skins is an moderately easy dinner. Made with 4 large potatoes (russet), 1/3 c. melted butter, 1 (10 oz.) can tomato with green chilies, 1/4 c. chopped green onions and 3/4 c. shredded cheddar cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Pierce potatoes with fork.
Microwave on High for 15 minutes, turning every 5 minutes.
Cut potato in half crosswise, then cut into half again.
Scoop out pulp, leaving a 1/4-inch shell.
Preheat oven to 500Β°.
Place potato shells, skin side down, on a foiled lined broiler pan.
Brush shells inside out with melted butter.
Bake skins until crisp and browned, about 12 minutes.
Preheat broiler; mix tomatoes, chilies and green onions in a small bowl.
Set aside.
Sprinkle potatoes with cheese. Broil until cheeses are bubbly.
Place potato skins on a serving platter.
Divide salsa evenly among skins.
Serve immediately. Serves 4.
π· Perfect Pairings
Complete your meal with these
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