METALandMIRRORS: Recipe: Salsa Potato Skins

Wednesday, June 8, 2016

Recipe: Salsa Potato Skins

I thought I would share an easy recipe for the summer combining two things that most people love, salsa and potato skins. It's a great finger food that is easy to make and yummy to eat. It has five ingredients and pairs great with sour cream.

The ingredients are potatoes, Cheddar and Monterey Jack cheese, butter, canned tomatoes with green chiles. (I don't care for onions, but of course, it can be added.)

Linh Pham tomatoes butter green chiles how to

Take four potatoes and microwave on high for 15 minutes, turning every five minutes. Cool for a few minutes, then cut each potato in half and half again, basically quartered. Scoop out the potato while leaving a 1/4 inch shell.

Preheat oven to 500 degrees F. Place shells, skin down, on a foiled lined broiler pan. Brush the shells inside and out with melted butter, about 1/3 cup. Bake for about 12 minutes until crisp and brown.

Preheat broiler. Sprinkle potatoes with cheese, about 3/4 cup each of Cheddar and Monterey. Broil until cheese is bubbly, about two minutes.

Peter Hershey pepper red green

Place potato skins on a serving platter and divide salsa evenly among the skins. One 10 ounce can should be plenty. Eat up!

The leftover pulp that was scooped out from the potato skins can be made into potato pancakes and the salsa can be doubled and used for dipping. Two easy meals from four potatoes that are sure to be loved by all. 

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