Salsa Potato Skins
- 4 large russet potatoes
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 cup chunky mild salsa, drained
- 2 oz cheddar cheese, shredded
- 1/4 cup chopped green onions
Level of difficulty Average
Cost Average budget
Preheat oven to 425F. Scrub potatoes, pat dry. Pierce several times with a fork. Bake until tender, about 1 hour. Remove potatoes from oven, let cool for 15 minutes. Increase oven to 450F.
Cut potatoes into quarters. Scoop out potato pulp, leaving 1/4 inch shells. Discard potato flesh or reserve for another use.
In a small bowl, combine oil and garlic. Mix well. Brush insides of potato skins with oil mixture. Place on a baking sheet.
Bake potato skins until almost crisp, about 11 minutes. Top each with 1/2 Tbsp salsa. Sprinkle each with cheese and green onions. Bake until cheese is melted, about 2 minutes.
Variation: For a different topping, prepare potatoes as directed through Step 3. In a food processor fitted with a metal blade, process 4 oz of cream cheese, 1/4 cup chopped, drained roasted red peppers, and 1/8 tsp minced garlic until smooth. Spread skins with 1/2 tbsp of cheese mixture. Sprinkle approximately 1 tsp chopped green onions on top. Bake as directed.