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Baked Salsa Potato Skins
photos of Baked Salsa Potato Skins Recipe
reduced fat cheddar, shreddded
chopped green onion
How to Make Baked Salsa Potato Skins
1Scrub potatoes, pat dry. Pierce several times.
Microwave potatoes on high until tender -- about 15 min.
2Allow potatoes to cool for 15 minutes.
Preheat oven to 450*
3Cut 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".
4In 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.
5Bake 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.
6Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
7These 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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About Baked Salsa Potato Skins
Posted: Sat, Feb 1, 2014