Salsa Potato Skins Recipes

BAKED SALSA POTATO SKINS

Steps:

• 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 :) NOTES: 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.

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

SALSA POTATO SKINS

Steps:

• Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage).
• Cool, then cut in half cross-wise and then cut each half, in half again in the other direction.
• Scoop out the pulp, leaving a ¼ inch shell; save the pulp to use another time in another recipe.
• Preheat the your oven to 500°F; Place the potatoes, skin side down, on a foil-lined baking sheet.
• Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min).
• Preheat your broiler; combine the salsa and the green onions and set aside.
• Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute.
• Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins.
• Serve immediately, perhaps with a dollop of sour cream on top?