South of the border potato skins
32 Servings
Ingredients
| Quantity | 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 |
Directions
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