Crispy Salsa Potato Skins
Crispy potato skins topped with melted cheese and a flavorful salsa of tomatoes, chilies, and green onions, perfect for parties or as a savory appetizer.
Ingredients
Instructions
- Pierce potatoes with a fork.
- Microwave on High for 15 minutes, turning every 5 minutes.
- Allow potatoes to cool.
- Cut each potato in half crosswise, then cut each half into two pieces.
- Scoop out the pulp, leaving a ¼-inch shell.
- Preheat oven to 500°F.
- Place potato shells, skin side down, on a foil-lined broiler pan.
- Brush the inside of the shells with melted butter.
- Bake shells until crisp and browned, about 12 minutes.
- Preheat broiler.
- Mix tomatoes, green chilies, and green onions in a small bowl; set aside.
- Sprinkle cheese over the potato shells.
- Broil until cheeses are bubbly.
- Place potato shells on a serving platter.
- Divide salsa evenly among the shells.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
459
kcal
23% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).