Baked Salsa Potato Skins Recipes

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?

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.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.