Salsa Potato Skins - cooking recipe

Ingredients

4 large russet potatoes, uncooked
1/3 cup unsalted butter, melted
1 (10 ounce) jar salsa, chunky style (low-sodium preferred)
1/4 cup green onion, chopped (scallions)
3/4 cup low-fat cheddar cheese, shredded
3/4 cup low-fat monterey jack cheese, shredded

Preparation

Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage).
Cool, then cut in half cross-wise and then cut each half, in half again in the other direction.
Scoop out the pulp, leaving a 1/4 inch shell; save the pulp to use another time in another recipe.
Preheat the your oven to 500\u00b0F; Place the potatoes, skin side down, on a foil-lined baking sheet.
Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min).
Preheat your broiler; combine the salsa and the green onions and set aside.
Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute.
Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins.
Serve immediately, perhaps with a dollop of sour cream on top?