Recipes:
## Crispy Salsa Potato Skins
### INGREDIENTS
* 4 large russet potatoes
* 1/3 cup melted butter or margarine
* 1 (10-ounce) can tomatoes with green chiles
* 1/4 cup chopped green onions
* 3/4 cup shredded Cheddar cheese
* 3/4 cup shredded Monterey Jack cheese
**SERVES:** 4
---
### MAKE AHEAD
Microwave the potatoes 1 day ahead; scoop out the pulp. Wrap the skins in plastic wrap and refrigerate. Butter and bake just before serving.
---
### VARIATION
Add a little fire to these potato skins. Top with some canned jalapeño slices.
---
### DIRECTIONS
**1.** Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4-inch shell.
**2.** Preheat oven to 500°F. Place potato shells skin side down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
**3.** Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
**4.** Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
---
### Make It Quicker
* To really save time, use premade salsa available in the snack section of your supermarket.
* For a super quick topping, mix 2 tablespoons salsa with 1 cup sour cream. Spoon over baked skins.
---
