Mexican potato skins
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| 1 | cup | Sweet red pepper, finely Diced |
| ½ | cup | Green onions, mince |
| 1 | tablespoon | Margarine, melted |
| 1½ | cup | Fresh corn cut from cob, About three ears |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Salt |
| 1 | cup | Sour cream |
| ¼ | cup | Fresh cilantro, minced |
| Vegetable oil | ||
| 2 | cups | Shredded Cheddar cheese |
| Fresh cilantro sprigs | ||
Directions
Scrub potatoes; prick each potato several times with a fork. Bake at 400 degrees for 1 hour or until potatoes are done.
Saute red pepper and green onions in margarine in a large skillet over medium-high heat 3 minutes or until tender. Stir in corn, chili powder, and salt; saute 3 minutes or until tender. Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.
Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about ⅛-inch-thick shells. Cut each shell in half lengthwise. Reserve potato pulp for another use.
Pour oil to depth of 2 to 3 inches in a Dutch oven. Fry shells in hot oil (375~) for 1 to 2 minutes or until browned. Invert and drain on paper towels. Place shells, skin side down, on an ungreased baking sheet. Spoon corn mixture evenly into shells; sprinkle evenly with cheese. Broil 5-½ inches from heat (with electric oven door partialy opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro sprigs, if desired. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...
on Mar 25, 1997