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Crispy Salsa Potato Skins takes 20 minutes to prepare.

Crispy Salsa Potato Skins takes 15 minutes to cook.

Crispy Salsa Potato Skins makes 4 servings.

The ingredients for Crispy Salsa Potato Skins are:

4 large russet potatoes
1/3 cup melted butter or margarine
1 (10-ounce) can of tomatoes with green chilies (nutritional values calculated with Rotel Mild Diced Tomatoes & Green Chillies)
1/4 cup chopped green onions
3/4 cup shredded Cheddar Cheese
3/4 cup shredded Colby and Monterey Jack cheese

Here is how you make Crispy Salsa Potato Skins:

makes 12 potato skins. Serves 4.1. Pierce potatoes with a fork. Microwave on HIGH for 15 minutes, turning every 5 minutes. Cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4-inch shell.2. Preheat oven to 500 F. Place potato shells skin down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned about 12 minutes.3. Preheat broiler. Mix tomatoes with green chilies and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.4. Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user SAJOBST.

The nutritional information for Crispy Salsa Potato Skins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 471.8

• Total Fat: 13.2 g
• Cholesterol: 38.5 mg
• Sodium: 855.4 mg
• Total Carbs: 72.5 g
• Dietary Fiber: 9.6 g
• Protein: 16.6 g