SALSA POTATO SKINS
Source of Recipe
My Recipe Collection
Recipe Introduction
These golden potato skins, coated with Cheddar and Jack cheese, are almost a meal in themselves. Offer them with a green chile salsa for bite.
List of Ingredients
Chile Salsa Recipe
1/3 c. butter or margarine, melted
3/4 c. shredded mild Cheddar cheese
3/4 c. shredded Jack cheese
Cilantro (coriander) sprigs (optional)
5 lg. russet potatoes (about 3 lb.
total), scrubbedRecipe
Prepare Chile Salsa; set aside. Pierce potatoes in several places with a fork. Bake in a 400 degree oven until soft when pressed, about 1 hour. Let potatoes stand until cool enough to handle. Cut each lengthwise into quarters. With a spoon, scoop out flesh, leaving a 1/8 inch thick shell; reserve flesh for other uses. Brush skins inside and out with butter. Place, skin sides down, in a single layer on a 12x15 inch baking sheet. Bake in a 500 degree oven until crisp, about 12 minutes. Remove from oven and evenly sprinkle with both Cheddar and Jack. Broil 4 inches below heat until cheese is melted, about 2 minutes. Arrange on a platter. Garnish with cilantro, if desired. Offer with salsa for dipping. Makes 20 appetizers.
|
|