crispy potato skins with salsa picante

Scrub potatoes and pierce the skin with a sharp knife in several places. Bake at 200°C for 1 hour or until potatoes are easily pierced with a skewer. Allow to cool for 15 minutes. Cut each potato into quarters lengthwise. Scoop out cooked potato with a spoon, leaving a shell 5mm (1/4”) thick. (Leftover potato can be used in other dishes, such as breakfast burritos, page 55). Melt butter and olive oil together. Brush on potato skins inside and out and sprinkle with salt. Place skin-side down on a baking tray in a single layer. Bake at 250°C for 12-15 minutes or until skins are very crisp. Remove from oven and sprinkle with cheese. Return skins to hot oven and bake until cheese melts, approximately 5 minutes. Garnish with green onions. Arrange on a platter and serve immediately with bowls of salsa and sour cream to spoon over skins.