Salsa Potato Skins Food

SWEET POTATO SKINS

Steps:

• Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
• Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
• Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

BAKED SALSA POTATO SKINS

Steps:

• Scrub potatoes, pat dry. Pierce several times. Microwave potatoes on high until tender -- about 15 min.
• Allow potatoes to cool for 15 minutes. Preheat oven to 450*
• Cut the potatoes in half, end to end. Being careful not to tear the skin, scoop potato pulp out of the skin, leaving about 1/4" shell. Reserve potato pulp for another use (such as potato pancakes, soup, or mashed). Carefully cut the potato halves in half again, end to end, making "canoes".
• In a small bowl combine the olive oil and garlic. Brush the insides of the potato skins with the oil mixture. Place the skins on a baking sheet.
• Bake the skins until they're almost crisp, about 10-12 minutes. Remove the skins from the oven. Top each with 1/2 tablespoon of salsa. Sprinkle with cheese and green onion.
• Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
• These are very tasty! I'm not a big salsa fan, but I like them :) NOTES: 1) Choose potatoes without blemishes 2) Drain your salsa a bit, if it's too watery. 3) You could kick these up a bit with a garnish of guacamole, or dollop of sour cream.

SALSA POTATO SKINS

Steps:

• Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage).
• Cool, then cut in half cross-wise and then cut each half, in half again in the other direction.
• Scoop out the pulp, leaving a ¼ inch shell; save the pulp to use another time in another recipe.
• Preheat the your oven to 500°F; Place the potatoes, skin side down, on a foil-lined baking sheet.
• Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min).
• Preheat your broiler; combine the salsa and the green onions and set aside.
• Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute.
• Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins.
• Serve immediately, perhaps with a dollop of sour cream on top?