Try this South of the Border Potato Skins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450. Cut potatoes in half lengthwise, with 5-inch Self Sharpening Utility Knife and Hold N Slice. Scoop out potato pulp using small Stainless Steel Scoop (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; pla ce on Rectangle Baking Stone. Separate egg with Egg Separator. Brush potato skins with egg white using Pastry Brush. Bake 15-18 minutes or until crisp. Meanwhile, chop olives with Food Chopper. Slice green onions with 3-inch Self Sharpening Paring K nife. Snip cilantro using Kitchen Cutters. Combine cream cheese and cilantro in 1-Quart Batter Bowl. Remove hot skins from Stone using Bar-B-Tongs. Pipe cream cheese mixture into baked potato skins with Easy Accent Decorator. Top with olives, green onions and cheddar cheese. Microwave salsa in Covered Micro-Cookier for 1 minute 30 seconds or until hot. Spoon over cheese. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T."
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 32 | ||
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Calories: 421 | ||
Calories from Fat: 358 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 133.2mg | 41 % | |
Sodium 415mg | 14 % | |
Potassium 284.3mg | 7 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.4g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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