|Recipes at Cameo Designs
|4 large russet potatoes
1/3 cup melted butter
1 (10 oz) can tomatoes with green chilies
1/4 cup chopped green onions
3/4 cup shredded Cheddar Cheese
3/4 cup shredded Monterey Jack Cheese
Pierce potatoes with a fork. Microwave on high for
15 minutes. Cook.
|Preheat oven to 500 degrees. Place potato shells
skin side down on a foiled-
lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes. Preheat broiler.
Mix tomatoes with green onions ins a small bowl. Set aside.
Sprinkle potatoes with cheeses. Broils until cheeses are bubbly. about 2 minutes. Place potato skins on a serving platter. Divide salsa evenly among
potato skins. Serve immediately.
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