These golden potato skins, coated with Cheddar and Jack cheese, are almost a meal in themselves. Offer them with a green chile salsa for bite.

Chile Salsa (recipe follows)
5 lg. russet potatoes (about 3 lb. total), scrubbed
1/3 c. butter, melted
3/4 c. shredded mild Cheddar cheese
3/4 c. shredded Jack cheese
Cilantro (coriander) sprigs (optional)

Prepare Chile Salsa; set aside.

Pierce potatoes in several places with a fork. Bake in a 400 degree oven until soft when pressed, about 1 hour. Let potatoes stand until cool enough to handle. Cut each lengthwise into quarters. With a spoon, scoop out flesh, leaving a 1/8 inch thick shell; reserve flesh for other uses.

Brush skins inside and out with butter. Place, skin sides down, in a single layer on a 12x15 inch baking sheet. Bake in a 500 degree oven until crisp, about 12 minutes. Remove from oven and evenly sprinkle with both Cheddar and Jack.

Broil 4 inches below heat until cheese is melted, about 2 minutes. Arrange on a platter. Garnish with cilantro, if desired. Offer with salsa for dipping. Makes 20 appetizers.