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Potato Skins
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. 
Cut each potato in half crosswise, then cut in half again.  Scoop out pulp, 
leaving a 1/4 inch shell

 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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                        Annette Pawlowski
                        Cameo Design Recipes, http://www.cameodesigns.com/recipes

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