Fried potato skins ole'

16 servings

Ingredients

Quantity Ingredient
4 larges Baking potatoes
1 cup Finely diced sweet red peppr
½ cup Minced green onions
1 tablespoon Margarine, melted
1½ cup Fresh corn cut from 3 ears
2 teaspoons Chili powder
Carbohydrate 10.2g
Protein 5.2g
Fat 22.4g (sat. Fat 7.5g)
Cholesterol 21mg
Sodium 185mg
½ teaspoon Salt
1 cup Sour cream
¼ cup Minced fresh cilantro
Vegetable oil
2 cups Shredded cheddar (8 oz)
Fresh cilantro sprigs (opt)

Directions

Scrub potatoes; prick each potato several times with a fork. Bake at 400 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 inces 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 5½ inces from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish with cilatro sprigs, if desired. Serve immediately. Yield: 16 appetizers.

Per appetizer: Calories 256 (79% from fat) See Mexican Baked Potato Skins for low fat version.

From: Light and Luscious - Oxmoor House -1994 Becci McClain 1994 Submitted By BECCI MCCLAIN On 11-23-94

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