How To make Potato Skins with Salsa and Cheese
2 lg Russet potatoes
3/4 c Diced, seeded, firm, ripe
-tomatoes 1/2 c Fresh corn kernels
1/4 c Rinsed, drained canned
-black beans 2 tb Finely chopped cucumber
2 tb Thinly sliced scallion
2 tb Olive oil
1 tb Finely chopped green bell
-pepper 1 tb Chopped fresh cilantro
1 tb Fresh lime juice
1 ts Seeded, finely chopped
-jalapeno or other pepper pn Salt, or to taste 1 ts Olive oil
2 tb Shredded part-time
-mozzarella or reduced-fat -Monterey Jack cheese Preheat oven to 400'F. Wash the potatoes thoroughly; pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes. Let cool.
Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black beans, cucumber, scallion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno; add salt to taste. Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but 1/8"-1/4" of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Preheat the broiler. Place the potato skins cut side up on a baking sheet and broil 3-4" from the flame for 5 minutes. Turn the skins over and broil on the other side for 1 minute. Spoon the salsa into the potato skins, dividing it evenly. Sprinkle with the cheese, dividing it evenly. Broil the skins just until the cheese is melted. Serve immediatelty. Nutritional analysis per serving: 180 calories; 9 grams total fat; 4 grams protein; 23 grams carbohydrates; 2 milligrams cholesterol; 105 milligrams sodium.
How To make Potato Skins with Salsa and Cheese's Videos
Potato Skin with Salsa.
This is something I made for years, quick and easy but party pleasing.
Make this for your kids or for next party that you are hosting.
If you are making for kids avoid the jalapeno and tabasco.
Potato Skins - Three Ways! Super Bowl 2015 Party Recipe
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Easy Potato Skins Recipe
These Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar you an also add some Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants. This is one of our favorite go to appetizers and perfect for football season and entertaining. Be sure to hit the thumbs up button if you enjoyed today's recipe.
Ingredients!
4 russets potatoes
1 tsp lemon pepper
1 tsp dry parsley
3 tsps. unsalted butter
sour cream
green onion
cheddar cheese
bacon strips
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Mini Loaded Potato Skins ???? ????– Game Day Recipes | La Preferida
Recreate a pub food classic with Mini Loaded Potato Skins! Filled with our decadent nacho cheese sauce, spicy salsa chipotle and garnished with a pop of fresh cilantro. Just one baking sheet is all you need!
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SHOP INGREDIENTS:
Cook Time: 35 minutes
Serves: 4-6
Ingredients:
* olive oil
* yukon potatoes
* La Preferida Nacho or Cheddar Cheese Sauce
* La Preferida Sazon
* Optional: La Preferida Salsa Chipotle, La Preferida Jalapeno Nacho Slices
How To Make Potato Skins 3 Ways
It's cookout season but that doesn't mean everything on your menu has to come off the grill. Give these epic Potato Skins a try and add them to the appetizer table. Guaranteed Crowd Pleasers. Let's #MakeItHappen
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Shopping List:
Twice
Russet Potatoes
2-3 tbsps butter
1/4 cup whole milk
1 tbsp sour cream (for mashed potato mixture)
2 tbsps sour cream for topping
2 oz boursin cheese
all-purpose seasoning
shredded cheddar or colby jack cheese (1 cup)
4-5 slices thick cut bacon
Pizza Skins:
Potato Skins (hallowed)
2 tbsps pizza sauce
1 cup mozzarella cheese
pepperoni
italian seasoning or dried basil
diced parsley for garnish
Crispy Baked Potato Skins with Cheez Sauce with Chef Alyssa Moreau
Cheesy in flavor, this tasty (dairy-free) sauce served over spicy, crispy potatoes hot out of the oven, are great pupus to enjoy with friends.
#potatoskins #vegetarian #dairyfree
Serves 4 – Total Time: 45 minutes
Pair With: Stella Artois Beer
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4 to 6 small russet potatoes, washed and cut in half
2 tbsp. olive oil
1¼ tsp. salt, divided
½ tsp. chili powder
1 cup cashews
1 cup hot water
2 oz. jar pimentos
1 tbsp. lemon juice
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. paprika
1/3 cup green onions or chives, chopped fine
Bake the potatoes, cut side face down on a parchment paper lined baking sheet, at 400°F for 20 to 30 minutes based on size, until cooked through. Cool slightly, then scoop out some of the inner potato to leave an indent.
In a small bowl combine the olive oil, ¼ tsp. salt and chili powder and mix well. Baste the cut side of the potatoes and reheat face-up, on the same pan at 350°F for about 10 to 15 minutes or until crispy.
While reheating, blend the cashews, hot water, pimentos, lemon juice, onion powder, garlic powder, paprika and 1 tsp. salt to make the cheez sauce in a blender until very smooth. It may take a few minutes. Pour over the potato skins; garnish with chopped green onions and serve right away. Chef Alyssa's Cheez Sauce is a vegetarian, non-dairy version using cashews.
This recipe also is available at ktasuperstores.com/recipes/crispy-baked-potato-skins-cheez-sauce
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.