Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Salsa Potato Skins




Source of Recipe


Internet


List of Ingredients




5 large russet potatoes, scrubbed
8 oz. chile salsa
1/3 c. butter or margarine, melted
1 1/2 c. shredded Mozarella/Cheddar pizza blend cheese





Recipe



Pierce potatoes in several places with fork. Bake in 400 degree oven until potatoes feel soft when squeezed (about 1 hour). Let potatoes stand until cool enough to handle. Cut each potato lengthwise into quarters. With a spoon, scoop flesh from skins, leaving 1/8" thick shell. Reserve flesh for other uses. Brush potato inside and out with butter. Place, skin side down, in a single layer on a 12" x 15" baking sheet. Bake in a 500 degree oven until crisp (about 2 minutes). Remove from oven and distribute cheese among skins, filling equally. Broil 4" below heat until cheese is melted (about 2 minutes). Serve with chile salsa for dipping.


Makes:


20 skins