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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Potato Skins Salsa Cheese - Kitchen Cat
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★ Kitchen Cat ★ Potato Skins Salsa Cheese Recipe.
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 lg : Russet Potatoes
1/4 c : Rinsed, Drained Canned
2 tb : Thinly Sliced Scallion
1 tb : Fresh Lime Juice
2 tb : Shredded Part-time
1 ts : Seeded, Finely Chopped
1 tb : Finely Chopped Green Bell
3/4 c : Diced, Seeded, Firm, Ripe
1 ts : Olive Oil
2 tb : Cucumber; Finely Chopped
1 tb : Fresh Cilantro; Chopped
1/2 c : Fresh Corn Kernels
pn : Salt, or to Taste
2 tb : Olive Oil
Loaded Potato Skins with Sour Cream and Onion Dip
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Fajtia Potato Skins I Sinful Snacks
Guess what you get when you mix together the spicy delights of fajita chicken with the comforting deliciousness of a baked potato? Well here we have the answer, these fajita potato skins are one of the most sinful of snacks, and they're so delicious. Thank us later!
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SERVES: 16
INGREDIENTS:
8 Medium sized potatoes,
400g chopped chicken
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 chopped green pepper
1 chopped red onion
1 chopped spring onion
250g mozzerella cheese
100g unsalted butter, melted
Cajun Seasoning
Guacamole, for topping
Sour cream, for topping
Salsa, for topping
STEP 1
Preheat oven to 220/200 Fan C
STEP 2
Pierce each potato several times with a fork, then place potatoes directly on the oven rack. Bake for 40-50 minutes, or until fork tender.
STEP 3
Heat oil in a large pan over medium heat.
STEP 4
Slice peppers, onions, chicken and place in pan until it begins to brown.
STEP 5
Add cajun seasoning and stir occasionally until the mixture has fully come together, bring off heat and leave to cool.
STEP 6
When Potatoes are ready, bring them out the oven, preheat the grill to a medium/high heat.
STEP 7
Cut the potato in half and scoop out the middle. Brush the inside and the outside with melted butter for 3 minutes.
STEP 8
Fill the potato skins with mozzarella, then grill again for 3 minutes.
STEP 9
Fill with Fajita mix and top with any excess cheese and grill again 3 minutes.
STEP 10
Serve with the salsa, sour cream and guacamole.
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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Blue Cheese Potato Skins
Potato skins with a blue cheese filling is a new way to surprise the guests or make your weekend night more delicious. Blue cheese adds a little bit of a zip to this recipe which makes the potato skins flavorful and irresistible. If you don't like blue cheese - this recipe will sure change your mind! Although you can substitute blue cheese for a feta cheese instead.
Ingredients:
- Russet potatoes, 4 medium
- Vegetable or olive oil, 1-2 tbsp
- Unsalted butter, 1/4 cup
- Sour cream, 1/2 cup
- Crumbled blue cheese, 1 oz (1/4 cup)
- Milk, 1/4 cup
- Salt, 3/4 tsp
- Black pepper (to taste)
- Garlic powder, 1/2 tsp
- Bacon, 8 pieces
- Cheddar cheese, shredded
Directions:
1) Pre-heat the oven to 400F. Wash and pat dry 4 Russet potatoes and place them on the baking rack. Rub the potatoes with oil. Bake for 1 hour, or until potatoes are tender when pieced with a fork.
2) While the potatoes are cooking, bake 8 pieces of bacon and finely chop them. Set aside.
3) Use a grater to shred cheddar cheese. The amount is variable based on your taste, I used 1/2 lb of cheddar cheese for this. Also, it is best to buy the cheese at the deli and shred it yourself as it will melt easier. Set aside.
4) When the potatoes are done cooking, remove from the oven and let them cool own for about 5 to 10 minutes.
5) Cut each potato in half and scoop out the insides into a bowl. Make sure to do this gently as the potatoes can break easily. Save the scooped out potato as this will be used as a filling later. You should end up with 8 potato shells/boats.
6) Add the scooped out potato into a mixing bowl. Add 1/4 cup of unsalted melted butter, 1/2 cup of sour cream, 1 oz crumbled blue cheese, 1/4 cup of milk, 3/4 tsp salt, and black pepper to taste.
7) Use an electric mixer to beat the ingredients together for about 5 minutes, or until the mixture becomes fluffy and creamy.
8) Place 8 potato shells onto a baking rack. Use a spoon to carefully place the blue cheese mixture into the shells. Top with crumbled cooked bacon and shredded cheddar cheese. Return to the oven for additional 12 to 15 minutes at 400F.
9) Remove from the oven and let them cool down for 10 minutes before consumption. Add sour cream and sliced green onions if desired.
10) Enjoy!