Mexican Baked Potato Skins

Name: Mexican Baked Potato Skins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
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; 227 grams cups 50% less-fat Cheddar cheese; 1 Tbsp reduced-calorie margarine; 118 milliliters nonfat sour cream alternative; 0 teaspoons pepper; 237 milliliters finely diced sweet red pepper; 0 teaspoons salt

You can never have too many Mexican recipes, so give Mexican Baked Potato Skins a try. This recipe makes 16 servings with 95 calories, 5g of protein, and 2g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baking potatoes, cilantro, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people really liked this hor d'oeuvre. It is a good option if you're following a gluten free diet.

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.

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Potato

Equipment you will use

Oven

Coat a large nonstick skillet with cooking spray; add margarine.

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Cooking Spray

Margarine

Equipment you will use

Frying Pan

Place over medium-high heat until margarine melts.

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Margarine

Add red pepper and green onions; saute 3 minutes or until tender. Stir in corn, chili powder, salt, and pepper; saute 3 minutes or until tender.

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Chili Powder

Green Onions

Red Pepper

Pepper

Corn

Salt

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

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Sour Cream

Cilantro

Allow potatoes to cool to touch.

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Potato

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

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Potato

Pasta Shells

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

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Potato

Place shells, skin side down, on an ungreased baking sheet; spray shells lightly with cooking spray.

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Cooking Spray

Pasta Shells

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Baking Sheet

Bake at 425 for 15 minutes or until crisp. 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.

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Cheese

Pasta Shells

Corn

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Oven

Garnish with cilantro sprigs, if desired.

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Cilantro

Serve immediately.

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

4larges

baking potatoes 2teaspoons

chili powder 355milliliters

fresh corn cut from cob (about 3 ears)59milliliters

minced fresh cilantro 118milliliters

minced green onions 227grams

cups 50% less-fat Cheddar cheese 1Tbsp

reduced-calorie margarine 118milliliters

nonfat sour cream alternative 0teaspoons

pepper 237milliliters

finely diced sweet red pepper 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.