South of the border potato skins

Yield: 32 Servings

Measure Ingredient
4 Baking potatoes -- baked
1 large Egg -- separated
⅓ cup Black olives -- chopped
¼ cup Green onions -- sliced
2 tablespoons Cilantro -- snipped
8 ounces Cream cheese -- softened
½ cup Cheddar cheese -- shredded
½ cup Salsa -- heated

Preheat oven to 450. Cut potatoes in half lengthwise, with 5-inch Self Sharpening Utility Knife and Hold 'N Slice. Scoop out potato pulp using small Stainless Steel Scoop (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; pla ce on Rectangle Baking Stone. Separate egg with Egg Separator. Brush potato skins with egg white using Pastry Brush. Bake 15-18 minutes or until crisp. Meanwhile, chop olives with Food Chopper. Slice green onions with 3-inch Self Sharpening Paring K nife.

Snip cilantro using Kitchen Cutters. Combine cream cheese and cilantro in 1-Quart Batter Bowl. Remove hot skins from Stone using Bar-B-Tongs. Pipe cream cheese mixture into baked potato skins with Easy Accent Decorator.

Top with olives, green onions and cheddar cheese. Microwave salsa in Covered Micro-Cookier for 1 minute 30 seconds or until hot. Spoon over cheese.

Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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