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.


☆☆☆☆☆ 0 votes

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

How to Make Baked Salsa Potato Skins


  1. Scrub potatoes, pat dry. Pierce several times.

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

    Preheat oven to 450*
  3. 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".
  4. 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.
  5. 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.
  6. Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
  7. 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.

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