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Ingredients: 5 large russet potatoes, scrubbed
8 oz. chile salsa
1/3 c. butter or margarine, melted
1 1/2 c. shredded Mozarella/Cheddar pizza blend cheese |
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Procedure:
Pierce potatoes in several places with fork. Bake in 400 degree oven until potatoes feel soft when squeezed (about 1 hour). Let potatoes stand until cool enough to handle. Cut each potato lengthwise into quarters. With a spoon, scoop flesh from skins, leaving 1/8" thick shell. Reserve flesh for other uses. Brush potato inside and out with butter. Place, skin side down, in a single layer on a 12" x 15" baking sheet. Bake in a 500 degree oven until crisp (about 2 minutes). Remove from oven and distribute cheese among skins, filling equally. Broil 4" below heat until cheese is melted (about 2 minutes). Serve with chile salsa for dipping. Makes: 20 skins |
