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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another variation for potato skin lovers! We recommend trying it as written before giving into the temptation to change it around...You wont be disappointed! I like serving this side dish with meatloaf and a tossed salad! Ingredients:
4 large russet potatoes, uncooked |
1/3 cup unsalted butter, melted |
1 (10 ounce) jar salsa, chunky style (low-sodium preferred) |
1/4 cup green onion, chopped (scallions) |
3/4 cup low-fat cheddar cheese, shredded |
3/4 cup low-fat monterey jack cheese, shredded |
Directions:
1. Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage).
2. Cool, then cut in half cross-wise and then cut each half, in half again in the other direction.
3. Scoop out the pulp, leaving a 1/4 inch shell; save the pulp to use another time in another recipe.
4. Preheat the your oven to 500°F; Place the potatoes, skin side down, on a foil-lined baking sheet.
5. Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min).
6. Preheat your broiler; combine the salsa and the green onions and set aside.
7. Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute.
8. Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins.
9. Serve immediately, perhaps with a dollop of sour cream on top?
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