Crispy Salsa Potato Skins - cooking recipe

Ingredients

4 large potatoes (Russet)
1/3 c. melted butter
1 (10 oz.) can tomato with green chilies
1/4 c. chopped green onions
3/4 c. shredded Cheddar cheese
3/4 c. shredded Monterey Jack

Preparation

Pierce potatoes with fork.
Microwave on High for 15 minutes, turning every 5 minutes.
Cool!
Cut potato in half crosswise, then cut into half again.
Scoop out pulp, leaving a 1/4-inch shell.
Preheat oven to 500\u00b0.
Place potato shells, skin side down, on a foiled lined broiler pan.
Brush shells inside out with melted butter.
Bake skins until crisp and browned, about 12 minutes.
Preheat broiler; mix tomatoes, chilies and green onions in a small bowl.
Set aside.
Sprinkle potatoes with cheese. Broil until cheeses are bubbly.
Place potato skins on a serving platter.
Divide salsa evenly among skins.
Serve immediately. Serves 4.