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baked salsa potato skins

methodmaven avatar
Recipe by
Tam D
@methodmaven
The Dalles, OR

This recipe is quick and easy! The first time I made it, we'd received a last-minute invitation to fill in for pinochle, and I needed to bring a snack. It was a hit, no leftovers. It's so simple, but so tasty. And it's perfect lighter fare for game day, too.

yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For baked salsa potato skins

  • 4 lg
    russet potatoes
  • 2 tsp
    olive oil
  • 1 clove
    garlic, minced
  • 1 c
    thick, chunky salsa
  • 2 oz
    reduced fat cheddar, shreddded
  • 1/4 c
    chopped green onion

How To Make baked salsa potato skins

  • 1
    Scrub potatoes, pat dry. Pierce several times. Microwave potatoes on high until tender -- about 15 min.
  • 2
    Allow potatoes to cool for 15 minutes. Preheat oven to 450*
  • 3
    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".
  • 4
    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.
  • 5
    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.
  • 6
    Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
  • 7
    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.
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