Crispy Salsa Potato Skins

Ingredients:

4 large russet potatoes
1/3 cup melted butter or margarine
1 can tomatoes with green chillies (10 oz)
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese

Directions:

1. Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5. Let 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. Place potato shells skin side down on a foiled line 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 chiles 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 service platter. Divide salsa evenly among potato skins. Serve immediately.

*Compliments of Easy Everyday Cooking