Salsa Potato Skins - cooking recipe

Ingredients

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

Preparation

To Make Ahead: Microwave the potatoes 1 day ahead; scoop out the pulp. Wrap the skins in plastic wrap and refrigerate. Butter and bake before serving.