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South of the Border Potato Skins

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Title: South of the Border Potato Skins
Yield: 32 Servings
Categories: The, Pampered, Chef

Ingredients:

4 Baking potatoes -- baked
1 lg Egg -- separated
1/3 c Black olives -- chopped
1/4 c Green onions -- sliced
2 tb Cilantro -- snipped
8 oz Cream cheese -- softened
1/2 c Cheddar cheese -- shredded
1/2 c Salsa -- heated


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."

Recipe By : The Pampered Chef

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