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About
Make this for: Dinner
Category: Appetizers
This Recipe Makes: 6 Serving(s)
Summary
Delicious potato skins with salsa or picante sauce and shredded reduced fat Monterey Jack cheese with jalapenos.
What you'll need
3 medbaking potatoes
3 tbsp.prepared salsa or picante sauce
1 tbsp.margarine, melted
3/4 cupshredded reduced-fat
3 pieceMonterey Jack cheese with jalapenos
Instructions
Step 1 Preheat the oven to 400-degrees. Do not bake the potatoes in the microwave for this recipe, because the skins will become too soft. Prepare a cookie sheet with nonstick pan spray.
Step 2 Wash the potatoes and poke them with a fork or the tip of a knife in several places. bake the potatoes one hour, or until tender; cool.
Step 3 Cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut each shell in half lengthwise; place on a cookie sheet.
Step 4 Combine the salsa and margarine; brush over the insides of shells. Bake until crisp, about 15 minutes.
Step 5 Sprinkle the skins with cheese; return to the oven for five minutes or until the cheese is melted. Serve warm.