Post by carnation037 on Jan 2, 2003 11:36:58 GMT -6
Mexican Potato Skins
4 large potatoes (about 2 pounds) -- baked
2 tablespoons butter -- melted
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1/2 cup sour cream
1/2 cup sliced green onions (5 medium)
1/4 cup salsa
Let potatoes stand until cool enough to handle.
Cut potatoes lengthwise into fourths.
Carefully scoop out pulp, leaving 1/4-inch shells.
Save potato pulp for another use.
Set oven to broil function.
Place potato shells, skin sides down, in broiler pan.
Brush potato flesh with butter.
Broil 4 - 5 inches from heat 8 - 10 minutes or until crisp and brown.
Sprinkle cheese over potato shells.
Broil about 30 seconds or until cheese is melted.
Mix sour cream and onions together and spoon onto potatoes.
Top with salsa.
Makes 8 servings of 2 shells each.
4 large potatoes (about 2 pounds) -- baked
2 tablespoons butter -- melted
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1/2 cup sour cream
1/2 cup sliced green onions (5 medium)
1/4 cup salsa
Let potatoes stand until cool enough to handle.
Cut potatoes lengthwise into fourths.
Carefully scoop out pulp, leaving 1/4-inch shells.
Save potato pulp for another use.
Set oven to broil function.
Place potato shells, skin sides down, in broiler pan.
Brush potato flesh with butter.
Broil 4 - 5 inches from heat 8 - 10 minutes or until crisp and brown.
Sprinkle cheese over potato shells.
Broil about 30 seconds or until cheese is melted.
Mix sour cream and onions together and spoon onto potatoes.
Top with salsa.
Makes 8 servings of 2 shells each.