South of the Border Potato Skins
Try this South of the Border Potato Skins recipe, or contribute your own. "Chef" and "Pampered" are two of the tags cooks chose for South of the Border Potato Skins.
Yield: 32 Ready in 1 hours
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South of the Border Potato Skins Preparation
Preheat 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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