Potato Skins Ole

• 4 large potatoes, baked (about 2 pounds)
• 2 tablespoons margarine or 2 tablespoons butter, melted
• 1 cup shredded colby-monterey jack cheese
• 12 cup sour cream
• 12 cup sliced green onion (5 medium)
• 14 cup salsa

1. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells.
2. Save potato pulp for another use.
3. Set oven control to broil.
4. Place potato shells, skin sides down, in broiler pan.
5. Brush potato flesh with margarine.
6. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
7. Sprinkle cheese over potato shells.
8. Broil about 30 seconds or until cheese is melted.
9. Mix sour cream and onions; spoon onto potatoes.
10. Top with salsa.

potatoes, margarine, colbymonterey, sour cream, green onion, salsa

Taken from www.food.com/recipe/potato-skins-ole-50866 (may not work)