Baked Salsa Potato Skins
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- 4 large
- russet potatoes
- 2 tsp
- olive oil
- 1 clove
- garlic, minced
- 1 c
- thick, chunky salsa
- 2 oz
- reduced fat cheddar, shreddded
- 1/4 c
- chopped green onion
Microwave potatoes on high until tender -- about 15 min.
Preheat oven to 450*
Being careful not to tear the skin, scoop potato pulp out of the skin, leaving about 1/4" shell.
Reserve potato pulp for another use (such as potato pancakes, soup, or mashed).
Carefully cut the potato halves in half again, end to end, making "canoes".
Brush the insides of the potato skins with the oil mixture.
Place the skins on a baking sheet.
Remove the skins from the oven. Top each with 1/2 tablespoon of salsa.
Sprinkle with cheese and green onion.
1) Choose potatoes without blemishes
2) Drain your salsa a bit, if it's too watery.
3) You could kick these up a bit with a garnish of guacamole, or dollop of sour cream.