Crispy Salsa Potato Skins
When you need snacks for a hungry gang, use the leftover pulp scooped from the potato skins to make miniature potato pancakes. Double the salsa topping to use for dipping.
4 large russet potatoes
1/3 cup butter or margarine
10 oz tomatoes with green chilies
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
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.
Preheat oven to 500°F. Place potato shells skin side 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.
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.
Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
To really save time, use premade salsa available in the snack section of your supermarket. For a super quick topping, mix 2 tablespoons salsa with 1 cup sour cream. Spoon over baked skins.