Mexican Potato Skins

* Exported from MasterCook II *

Mexican Potato Skins

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Baking potatoes
1 cup Sweet red pepper -- finely
Diced
1/2 cup Green onions -- mince
1 tablespoon Margarine -- melted
1 1/2 cups Fresh corn cut from cob
About three ears
2 teaspoons Chili powder
1/2 teaspoon Salt
1 cup Sour cream
1/4 cup Fresh cilantro -- minced
Vegetable oil
2 cups Shredded Cheddar cheese
Fresh cilantro sprigs

Scrub potatoes; prick each potato several times with a fork. Bake at 400
degrees 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 inches 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
inches
from heat (with electric oven door partialy opened) 2 to 3 minutes or
until
cheese melts. Garnish with cilantro sprigs, if desired. Serve
immediately.

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