Crispy Salsa Potato Skins - cooking recipe

Ingredients

4 large russet potatoes
1/3 c. butter, melted
1 (10 oz.) can tomatoes with green chiles
1/4 c. chopped green onions
3/4 c. cheddar cheese, shredded
3/4 c. monterey jack cheese, shredded

Preparation

Pierce potatoes with a fork.
Microwave on high for 15 minutes, turning every 5 minutes.
Cool.
Cut each in half, then cut in half again.
Scoop out insides of potatoes, leaving 1/4 inch shell.
Preheat oven to 500 degrees.
Place potato skins, skin side down, on a foil lined broiler pan.
Brush potatoes inside and out with melted butter.
Bake potatoes until crisp and brown, about 12 minutes.
Preheat broiler.
Mix tomatoes with green chiles and onions.
Set aside.
Sprinkle potatoes with cheeses.
Broil until cheese is bubbly.
Divide salsa among potatoes.