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.
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Stuffed Potato Skins by Tarla Dalal
Stuffed Potato Skins, excellent starter recipe!
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Stuffed Potato Skins
Potato skins make an excellent base for cheesy filling. It is very easy to make and great to serve for parties.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes 6 servings
Ingredients
For The Potatoes
3 large potatoes
salt to taste
oil for deep-frying
For The Cheesy Topping
1 tbsp butter
1/4 cup finely chopped spring onions whites
1 tsp finely chopped green chillies
1 tbsp plain flour (maida)
3/4 cup milk
salt to taste
1/4 cup finely chopped spring onion greens
1/4 tsp mustard (rai / sarson) powder
5 tbsp cooking cheese
For The Garnish
dry red chilli flakes
Method
For the potatoes
1. Boil the potatoes with the skin.
2. Cut into halves, scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the topping.
3. Heat the oil in a kadhai and deep-fry the potatoes till they turn brown in colour.
4. Drain on an absorbent paper and then sprinkle a little salt over them. Keep aside.
For the cheese filling
1. Heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
2. Add the green chillies and sauté on a medium flame for a few seconds.
3. Add the plain flour, mix well and cook on a medium flame for a few seconds.
4. Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the salt, spring onion greens, mustard powder and cheese, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside.
How to proceed
6. Fill each deep-fried potato case with the cheesy filling.
7. Serve immediately garnished with dry red chilli flakes.
Loaded Potato Skins with Sour Cream and Onion Dip
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Stuffed Potato Skins | Recipes | 365 by Whole Foods Market
Assemble these game day potato skins and the salsa sour cream ahead of time! For bite-size potato skins, make this recipe with 12 small potatoes instead. Or for a twist, substitute smoked turkey for the chicken and queso fresco for the Monterey Jack.
Ingredients:
6 medium yukon gold potatoes (about 2 1/2 lbs.)
1 tablespoon olive oil
1 large yellow onion, thinly sliced
Salt and black pepper to taste
1/4 cup lime juice
1 teaspoon ground cumin (optional)
3/4 cup regular or light sour cream
1/4 cup chunky salsa
1 cup grated Monterey Jack
1 1/2 cup shredded roasted chicken
Method:
Preheat oven to 400°F. Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)
Meanwhile, heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring often, until golden brown, about 10 minutes. Add lime juice and cumin (if using) and stir to scrape up any browned bits. Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more. Combine sour cream, salsa, salt and pepper in a bowl; set aside.
Preheat broiler. Divide half of the cheese among potato skins, then top with onions. Arrange chicken on onions then top with remaining cheese. Broil until golden brown and bubbly, 2 to 3 minutes. Transfer potato skins to a platter and serve with salsa sour cream on the side.
Nutritional Info:
Per Serving: 190 calories (70 from fat), 8g total fat, 4g saturated fat, 35mg cholesterol, 210mg sodium, 19g carbohydrates, (2 g dietary fiber, 2g sugar), 10g protein
Find the original recipe here:
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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.
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