Chili Salsa Potato Skins Recipe
Servings: 10
Ingredients
- 5 lg. russet potatoes, scrubbed
- 1/3 c. melted butter
- 3/4 c. shredded mild Cheddar cheese
- 3/4 c. shredded Monterey Jack cheese
- 1 (8 ounce.) can tomato sauce
- 1 (4 ounce.) can green chilies
- 1/4 c. minced green onions
Directions
- Preheat oven to 400 degrees. Pierce potatoes several times with fork. Bake till soft. Let stand till cooled. Scoop out center of potatoes, leaving 1/8 inch thick shell. Brush skins inside and out with butter. Place potatoes skin side down on 12 x 15 inch baking sheet. Increase oven temperature to 500 degrees. Bake for 12 min.
- Sprinkle with Cheddar and Monterey Jack cheeses. Preheat broiler. Broil 4 inches from heat source for 2 min or possibly till cheeses are melted. Combine tomato sauce, green chilies and green onions in bowl; mix well. Spoon over potato skins just before serving. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 10 servings | |
| Calories 275 | |
| Calories from Fat 103 | 37% |
| Total Fat 11.72g | 15% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 280mg | 12% |
| Potassium 893mg | 26% |
| Total Carbs 35.52g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.61g | 2% |
| Protein 8.67g | 14% |
