Baked Salsa Potato Skins

Tam D


This recipe is quick and easy! The first time I made it, we'd received a last-minute invitation to fill in for pinochle, and I needed to bring a snack. It was a hit, no leftovers. It's so simple, but so tasty. And it's perfect lighter fare for game day, too.

pinch tips: How to Butterfly Meat



makes 16


20 Min


25 Min




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

Directions Step-By-Step

Scrub potatoes, pat dry. Pierce several times.

Microwave potatoes on high until tender -- about 15 min.
Allow potatoes to cool for 15 minutes.

Preheat oven to 450*
Cut the potatoes in half, end to end.

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".
In a small bowl combine the olive oil and garlic.

Brush the insides of the potato skins with the oil mixture.

Place the skins on a baking sheet.
Bake the skins until they're almost crisp, about 10-12 minutes.

Remove the skins from the oven. Top each with 1/2 tablespoon of salsa.

Sprinkle with cheese and green onion.
Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
These are very tasty! I'm not a big salsa fan, but I like them :)

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.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy