Potato Skins with Salsa Recipe
5 medium-sized baking potatoes
1-8 oz. can tomato sauce
1/2 cup green onions, chopped
1-4 oz. can diced green chiles
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/3 cup butter, melted
Pre-heat oven to 400 Degrees
Wash and scrub potatoes, then make a long 1/2 inch cut length-wise and bake for 1 hour, 15 minutes or until potatoes feel soft enough for mashing. Remove potatoes from oven when done and allow to cool enough to handle.While waiting for potatoes to cool, prepare salsa.
Bring oven to 500 degrees.
Prepare salsa. In a small bowl, mix together diced green chiles, 1/4 cup chopped green onions and tomato sauce. Stir to blend thoroughly, cover and refrigerate until potatoes are read for next step.
Cut each cooled potato into 4 length-wise pieces by halving, the cutting the half in half. Carefully scoop potato from shell. Leave potato shell at least 1/8 inch thick. Place scooped out potatoes on a large lightly grease baking sheet and brush melted butter over each potato skin. Bake for 10 to 12 minutes, when potatoes are crisp remove from the oven. Mix shredded cheeses together and sprinkle on each potato skin. Use all of the cheese. Broil 4 to 5 inches from flame or coil until the potato skins until the cheese is nicely melted,
Remove potato skins from baking sheet and place on serving dish, spoon a bit of salsa over potatoes or serve salsa on the side.
Makes 20 appetizers and serves 7 to 10 people at 2 or 3 appetizers each.
Depending on how much scooped potato is left, you make be able to make a few quick potato pancakes. They won't taste like authentic potato latkes, but they will be tasty.
Mash the potatoes and add minced onion, salt, and pepper, then bind the mixture with some beaten egg. Make little patties and fry hot vegetable oil on both sides, until the patties are golden-brown. Remove from oil and drain. Serve with applesauce or serve instead of home fries.
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