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Yield
16 appetizers.

How to Make It

Step 1

Scrub potatoes; prick each potato several times with a fork. Bake at 400° for 1 hour or until potatoes are done.

Step 2

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.

Step 3

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.

Step 4

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. Serve immediately.

Light and Luscious

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