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Fried Potato Skins Ole

Yield 16 appetizers.


  • 4 large baking potatoes
  • 1 cup finely diced sweet red pepper
  • 1/2 cup minced green onions
  • 1 tablespoon margarine, melted
  • 1 1/2 cups fresh corn cut from cob (about 3 ears)
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup minced fresh cilantro
  • Vegetable oil
  • 2 cups (8 ounces) shredded Cheddar cheese
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 256
  • caloriesfromfat 79 %
  • fat 22.4 g
  • satfat 7.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.2 g
  • carbohydrate 10.2 g
  • fiber 0.0 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 185 mg
  • calcium 0.0 mg

How to Make It

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

  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.

  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.

  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