Fried Potato Skins Ole

Name: Fried Potato Skins Ole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 4 larges baking potatoes; 2 teaspoons chili powder; 355 milliliters fresh corn cut from cob (about 3 ears); 59 milliliters minced fresh cilantro; 118 milliliters minced green onions; 1 Tbsp margarine, melted; 237 milliliters finely diced sweet red pepper; 1 teaspoons salt; 227 grams cups shredded Cheddar cheese; 237 milliliters sour cream; 16 servings Vegetable oil

Fried Potato Skins Ole is a gluten free recipe with 16 servings. One serving contains 270 calories, 6g of protein, and 23g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. If you have cheddar cheese, salt, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Scrub potatoes; prick each potato several times with a fork.

Ingredients you will need

Potato

Bake at 400 for 1 hour or until potatoes are done.

Ingredients you will need

Potato

Equipment you will use

Oven

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.

Ingredients you will need

Chili Powder

Green Onions

Red Pepper

Margarine

Corn

Salt

Equipment you will use

Frying Pan

Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.

Ingredients you will need

Sour Cream

Cilantro

Allow potatoes to cool to touch.

Ingredients you will need

Potato

Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about 1/8-inch-thick shells.

Ingredients you will need

Potato

Pasta Shells

Cut each shell in half lengthwise. Reserve potato pulp for another use.

Ingredients you will need

Potato

Pour oil to depth of 2 to 3 inches in a Dutch oven. Fry shells in hot oil (37

Ingredients you will need

Pasta Shells

Cooking Oil

Equipment you will use

Dutch Oven

for 1 to 2 minutes or until browned. Invert and drain on paper towels.

Equipment you will use

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 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.

Ingredients you will need

Cheese