Potato Skins Ole
 
4 large  potatoes (about 2 pounds), baked
2 Tbsp  margarine or butter, melted
1 cup  shredded colby-monterey jack cheese (4 ounces)
1/2 cup  sour cream
1/2 cup  sliced green onions (5 medium)
1/4 cup  salsa
 
let potatoes stand until cool enough to handle. cut potatoes lengthwise 
into fourths; carefully scoop out pulp, leaving 1/4-inch shells. save 
potato pulp for another use. set oven control to broil. place potato 
shells, skin sides down, in broiler pan. brush potato flesh with 
margarine. broil 4 to 5 inches from heat 8 to 10 minutes or until crisp 
and brown. sprinkle cheese over potato shells. broil about 30 seconds or 
until cheese is melted. mix sour cream and onions; spoon onto potatoes. 
top with salsa. 8 servings (2 shells each) betty crocker 
 
-- 
(ID: 11394) Mirror: rec.food.recipes: Tue, Aug 5, 2003


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