Recipe - Mexican Potato Skins

4 lg Baking potatoes
1 cup Sweet red pepper, finely
Diced
One half cup Green onions, mince
1 tablespoon Margarine, melted
1 One half cup Fresh corn cut from cob,
About three ears
2 teaspoon Chili powder
One half teaspoon Salt
1 cup Sour cream
One fourth cup Fresh cilantro, minced
Vegetable oil
2 cup 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
mediumhigh 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 1/8inchthick 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 51/2
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.

Posted to TNT Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997