Salsa Skins

Salsa Skins

When’s the best time to eat a potato? The answer is always! If you’re not already on board with the world’s love for potato skins, then these Salsa Skins are sure to change your mind. Crisp and full of flavor, these snackable skins are one of our favorite party time appetizers.

8 medium Yukon gold potatoes

1 pound ground beef

1 T ground coriander

1 T ground cumin

1 t onion powder

1 t garlic powder

½ t sugar

6 ounce can tomato sauce

2 cups shredded cheddar cheese

1 14 ounce container Fresh Original Killer Salsa

Sour cream

3-4 scallions, chopped

Preheat oven to 425⁰.

Pierce each potato once or twice with tip of knife. Microwave on high until soft. Cut each potato in half and scoop out part of the flesh of the potato. Drizzle potato skins with olive oil and place flesh side up on baking sheet. Bake at 425⁰ until brown and crisp on top. Approximately 15 minutes.

While potatoes are baking, brown ground beef in a large skillet over medium heat. Once ground beef is cooked through, drain excess fat and return to pan. Add all spices, ½ t sugar and tomato sauce. Season with salt and pepper.

Remove potato skins from oven. Top the skins with shredded cheddar and return to the oven just until cheese is melted. Place skins on a platter. Top each skin with taco meat, Killer Salsa, sour cream and scallions. Serve immediately.