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Salsa Potato Skins
5 lg. russet potatoes (approx. 3 lb.)
3/4 c. shredded Cheddar cheese
3/4 c. shredded Jack cheese
1/3 c. butter, melted
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green chilies
1/4 c. chopped green onions (with tops)
Scrub potatoes, pierce with fork. Bake
at 400 degrees for 1 hour (until feel
soft when squeezed). Let stand until
cool to touch. Chili Salsa: Stir
together tomato sauce, diced green
chilies and chopped green onions. Pour
into serving bowl. Can refrigerate up to
a day. Cut each potato lengthwise into
quarters. With spoon, scoop flesh from
skins leaving 1/8 inch thick shell.
Reserve flesh for other uses. Brush
skins inside and out with butter.
Sprinkle with salt and/or onion salt.
Place cut-side-up in single layer on 12
x 15 inch baking sheet. Bake at 500
degrees approximately 12 minutes (until
crisp). Remove from oven, distribute
cheeses, filling equally, add salt
Broil 4 inches from heat until cheese
Serve with Chili Salsa.