Fried Potato Skins Ole
|Baking potatoes||4 Large|
|Finely diced sweet red pepper||1 Cup (16 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Margarine||1 Tablespoon, melted|
|Fresh corn||1 1⁄2 Cup (24 tbs) (About 3 Ears, Cut From Cob)|
|Chili powder||2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
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.
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 partially opened) 2 to 3 minutes or until cheese melts.
Garnish with cilantro sprigs, if desired.
Serving size: Complete recipe
Calories 2869 Calories from Fat 1342
% Daily Value*
Total Fat 152 g233.7%
Saturated Fat 80.2 g401.2%
Trans Fat 0 g
Cholesterol 362.6 mg120.9%
Sodium 2838.1 mg118.3%
Total Carbohydrates 299 g99.6%
Dietary Fiber 32.7 g130.8%
Sugars 36 g
Protein 92 g184.4%
Vitamin A 346.8% Vitamin C 689.1%
Calcium 212.3% Iron 85.8%
*Based on a 2000 Calorie diet