Border Potato Skins Recipe - Cooking Index
Border Potato Skins Recipe - Cooking Index
| 4 | Baking potatoes - baked | |
| 1 | Egg - separated (large) | |
| 1/3 cup | 48g / 1.7oz | Chopped ripe olives |
| 1/4 cup | 15g / 0.5oz | Sliced green onions |
| 2 tablespoons | 30ml | Snipped fresh cilantro |
| 1 | Cream cheese - softened | |
| 1/2 cup | 73g / 2.6oz | Shredded cheddar cheese |
| 1/2 cup | 118ml | Salsa - heated |
Preheat oven to 450F.
Cut potatoes in half lengthwise. Scoop out potato pulp (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; place on baking sheet. Brush potato skins with egg white. Bake 15-18 minutes or until crisp. Meanwhile, chop olives.
Slice green onions, snip cilantro. Combine cream cheese and cilantro in 1-quart bowl. Remove hot skins baking sheet. Pipe cream cheese mixture into baked potato skins.
Top with olives, green onions and cheddar cheese. Microwave salsa for 1 minute 30 seconds or until hot. Spoon over cheese.
NOTES : Microwave potatoes on HIGH for 12-16 minutes or until tender, turning a quarter turn halfway through cooking time.
Source:
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