Salsa Potato Skins
Source of Recipe
Ethel I. Baker Fund Raiser Cook book, 1989, from Laura Murphy
List of Ingredients
5 large russet potatoes
1/3 cup melted butter or margarine
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shreeded Monterey Jack cheese
Recipe
Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Let the potatoes cool enough to handle. Cut each potato in half lengthwise into quarters. Scoop out pulp, leaving a 1/4 to 1/8 inch shell.
Brush shells inside and out with melted butter.
Preheat oven to 500 F. Place potato shells skin side down on a foiled-lined broiler pan. Bake potato skins until crisp and browned, about 15 minutes.
Preheat broiler. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
Place potato skins over a serving platter. Serve with your favorite salsa.
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