Crispy Salsa Potato Skins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large russet potatoes1/3 cup melted butter or margarine1 (10-ounce) can of tomatoes with green chilies (nutritional values calculated with Rotel Mild Diced Tomatoes & Green Chillies)1/4 cup chopped green onions3/4 cup shredded Cheddar Cheese3/4 cup shredded Colby and Monterey Jack cheese
makes 12 potato skins. Serves 4.
1. Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4-inch shell.
2. Preheat oven to 500 F. Place potato shells skin down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chilies and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SAJOBST.
1. Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4-inch shell.
2. Preheat oven to 500 F. Place potato shells skin down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chilies and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SAJOBST.
Nutritional Info Amount Per Serving
- Calories: 471.8
- Total Fat: 13.2 g
- Cholesterol: 38.5 mg
- Sodium: 855.4 mg
- Total Carbs: 72.5 g
- Dietary Fiber: 9.6 g
- Protein: 16.6 g
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