Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Baking potatoes 1/2 ts Salt
1 c Finely diced sweet red peppr 1 c Sour cream
1/2 c Minced green onions 1/4 c Minced fresh cilantro
1 tb Margarine, melted Vegetable oil
1 1/2 c Fresh corn cut from 3 ears 2 c Shredded cheddar (8 oz)
2 ts Chili powder Fresh cilantro sprigs (opt)

Scrub potatoes; prick each potato several times with a fork. Bake at
400 for 1 hour or until potatoes are done.

Saute red pepper and green onions in margarine in a large skillet over
medium-high heat 3 minutes or until tender. Stir in corn, chili
powder, and salt; saute 3 minutes or until tender. Remove from heat,
and let cool. Stir in sour cream and minced cilantro. Set aside.

Allow potatoes to cool to touch. Cut potatoes in half lengthwise.
Carefully scoop out pulp, leaving about 1/8 inch thick shells. Cut
each shell in half lengthwise. Reserve potato pulp for another use.

Pour oil to depth of 2 to 3 inces in a dutch oven. Fry shells in hot
oil (375) for 1 to 2 minutes or until browned. Invert and drain on
paper towels. Place shells, skin side down, on an ungreased baking
sheet. Spoon corn mixture evenly into shells; sprinkle evenly with
cheese. Broil 5 1/2 inces from heat (with electric oven door
partially opened) 2 to 3 minutes or until cheese melts. Garnish with
cilatro sprigs, if desired. Serve immediately. Yield: 16 appetizers.

Per appetizer: Calories 256 (79% from fat)
Carbohydrate 10.2g
Protein 5.2g
Fat 22.4g (sat. Fat 7.5g)
Cholesterol 21mg
Sodium 185mg

See Mexican Baked Potato Skins for low fat version.

From: Light and Luscious - Oxmoor House -1994 Becci McClain 1994
Submitted By BECCI MCCLAIN On 11-23-94

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