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FRIED POTATO SKINS OLE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Snacks
Vegetables Tex-Mex
Amount Measure Ingredient -- Preparation Method
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--- --------NORMA WRENN
NPXR56A&B-------------------
4 lg Baking potatoes
1 c Sweet red pepper -- finely
Diced
1/2 c Green onions -- mince
1 tb Margarine -- melted
1 1/2 c Fresh corn cut from cob
About three ears
2 ts Chili powder
1/2 ts Salt
1 c Sour cream
1/4 c Fresh cilantro -- minced
Vegetable oil
2 c Shredded Cheddar cheese
Fresh cilantro sprigs
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
1/8-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 5-1/2 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.
Per appetizer: Calories 256 (79% from fat)
Carbohydrate 10.2g Protein 5.2g Fat 22.4g (Sat. Fat
7.5g) Cholesterol 21mg Sodium 185mg
Source: Light & Luscious, Oxmoor House
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