Crispy Salsa Potato Skins

• 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

1. Pierce potatoes with fork.
2. Microwave on High for 15 minutes, turning every 5 minutes.
3. Cool!
4. Cut potato in half crosswise, then cut into half again.
5. Scoop out pulp, leaving a 1/4-inch shell.
6. Preheat oven to 500u0b0.
7. Place potato shells, skin side down, on a foiled lined broiler pan.
8. Brush shells inside out with melted butter.
9. Bake skins until crisp and browned, about 12 minutes.
10. Preheat broiler; mix tomatoes, chilies and green onions in a small bowl.
11. Set aside.
12. Sprinkle potatoes with cheese. Broil until cheeses are bubbly.
13. Place potato skins on a serving platter.
14. Divide salsa evenly among skins.
15. Serve immediately. Serves 4.

potatoes, butter, tomato with green chilies, green onions, cheddar cheese, shredded monterey jack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=124649 (may not work)