Amstad Produce, Inc.

		Salsa Potato Skins

Ingredients

	5 large russet potatoes
	3/4 cup shredded Cheddar cheese
	3/4 cup shredded Jack cheese
	1/3 cup butter, melted

	1 8oz can tomato sauce
	1 4oz can diced green chilies
	1/4 cup chopped green onions, with tops

Scrub potatoes, pierce with fork.  Bake at 400° for 1 hour.  Let stand until cool to touch.  Chili Salsa:  Stir together tomato sauce, diced green onions.  Pour into serving bowl.  Can refrigerate up to a day.  Cut each potato lengthwise into quarters.  With spoon, scoop meat from skins leaving 1/8" thick shell.  Reserve meat for other uses.  Brush skins inside and out with butter.  Sprinkle with salt or onion salt.  Place cut side up in single layer on baking sheet.  Bake at 500° approx. 12 minutes or until crisp.  Remove from oven, distribute cheeses, filling equally.  Broil until cheese melts.  Serve with Chili Salsa.