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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

Chili Salsa
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 (optional).

Broil 4 inches from heat until cheese melts.

Serve with Chili Salsa.


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