This is a print preview of "Chili Salsa Potato Skins" recipe.

Chili Salsa Potato Skins Recipe
by CookEatShare Cookbook

Chili Salsa Potato Skins
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  Servings: 10

Ingredients

  • 5 lg. russet potatoes, scrubbed
  • 1/3 c. melted butter
  • 3/4 c. shredded mild Cheddar cheese
  • 3/4 c. shredded Monterey Jack cheese
  • 1 (8 ounce.) can tomato sauce
  • 1 (4 ounce.) can green chilies
  • 1/4 c. minced green onions

Directions

  1. Preheat oven to 400 degrees. Pierce potatoes several times with fork. Bake till soft. Let stand till cooled. Scoop out center of potatoes, leaving 1/8 inch thick shell. Brush skins inside and out with butter. Place potatoes skin side down on 12 x 15 inch baking sheet. Increase oven temperature to 500 degrees. Bake for 12 min.
  2. Sprinkle with Cheddar and Monterey Jack cheeses. Preheat broiler. Broil 4 inches from heat source for 2 min or possibly till cheeses are melted. Combine tomato sauce, green chilies and green onions in bowl; mix well. Spoon over potato skins just before serving. Yield: 6 servings.