*  Exported from  MasterCook  *
 
                           FRIED POTATO SKINS OLE
 
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers                       Snacks
                 Vegetables                       Tex-Mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------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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