Crispy Salsa Potato Skins

1. 1

   Pierce potatoes with fork.

2. 2

   Microwave on High for 15 minutes, turning every 5 minutes.

3. 3

   Cool!

4. 4

   Cut potato in half crosswise, then cut into half again.

5. 5

   Scoop out pulp, leaving a 1/4-inch shell.

6. 6

   Preheat oven to 500u00b0.

7. 7

   Place potato shells, skin side down, on a foiled lined broiler pan.

8. 8

   Brush shells inside out with melted butter.

9. 9

   Bake skins until crisp and browned, about 12 minutes.

10. 10

    Preheat broiler; mix tomatoes, chilies and green onions in a small bowl.

11. 11

    Set aside.

12. 12

    Sprinkle potatoes with cheese. Broil until cheeses are bubbly.

13. 13

    Place potato skins on a serving platter.

14. 14

    Divide salsa evenly among skins.

15. 15

    Serve immediately. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.