Crisped Potato Skins with Veggie Salsa

Potato skins are high in vitamin C and are an excellent source of fiber. Paired with flavor-rich and nutrient-packed vegetable salsa with just a small amount of shredded cheese melted on top, this snack is a win-win on all fronts.

[quicklook-recipe prep_time=”12 min” cook_time=”10 min” serves=”6″ details=”” ]

Crunchy and crisp are two textures for which we yearn, especially when it comes to snacks. Potato skins are high in vitamin C and are an excellent source of fiber. Paired with flavor-rich and nutrient-packed vegetable salsa with just a small amount of shredded cheese melted on top, this snack is a win-win on all fronts.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 large (about 15 ounces/450 g each) russet potatoes, washed and skins pierced with a knife1 cup cored, chopped tomato
  • 1/2 cup corn kernels
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red onion

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons minced fresh cilantro or basil1 tablespoon seeded, deveined, and chopped jalapeño (wear glves when handling), or to taste
  • 2 teaspoons fresh lime juice
  • 1/4 cup shredded part-skim mozzarella

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=” “]

[step-item number=”1″ image_url=”” title=”” ]

Preheat the oven to 400°F (200°C). Place the potatoes directly on the oven rack and bake until tender, about 55 minutes. Let cool.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Stir together the tomatoes, corn, bell peppers, onions, cilantro or basil, jalapeños, and lime juice in a small bowl until blended. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Halve the potatoes lengthwise and scoop out the cooked potato flesh, leaving about 1/4 inch (0.5 cm) potato and skin intact. Reserve the potato flesh for another use. Cut the potato shells into 3 lengthwise strips. Lightly coat both sides of the strips with nonstick cooking spray. Place the potatoes skins, cut side down, on a baking sheet. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Position an oven rack so that the potatoes are 3 to 4 inches (7 to 10 cm) from the broiler. Preheat the broiler. Broil the potatoes until crisp, 2 to 3 minutes. Turn them cut side up and broil until browned and crisp, about 2 minutes longer. Remove the baking sheet from the oven and spoon the salsa evenly into the potato skins. Sprinkle with the cheese, dividing evenly. Broil until the cheese is melted, about 1 minute. [/step-item]

[nutrition-info calories=”140″ calories_fat=” ” fat=”1 g” sat_fat=”1 g” choles=”3 mg” sodium=”35 mg” carbs=”29 g” sugars=”” protein=”5 g” fiber=”3 g”]  [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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