Recipe By : Better Homes & Gardens 9/95
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Medium potatoes
1/4 Cup margarine -- melted
1/4 Teaspoon seasoned salt
red pepper -- to taste
4 Ounces Colby cheese -- or
4 Ounces Monterey jack cheese -- or
4 Ounces Cheddar cheese -- or
4 Ounces Pepper cheese
1 Whole red chili peppers -- optional
cilantro -- optional
Toppers:
avocado -- chopped
sour cream
salsa
guacamole
tomato -- chopped
olives -- sliced
On the cheeses that are listed, you need 1 cup of any
combination. Use a vegetable brush to thoroughly scrub
potatoes. Pat dry. If desired, for soft skins, rub with
shorting, margarine, or butter; prick potatoes with a fork.
(Or if desired, for moist skins, skip the shorting rub.
Prick potatoes; wrap each in foil.) Bake potatoes in a 425
oven for 40 to 60 minutes or till tender. Cut lengthwise
into quarters. Scoop out the potato pulp, leaving 1/4 inch
thick shells.
Reserve the potato pulp for another use, such as mashed
potatoes. Brush both sides of the potato skins with the 1/4
cup margarine or butter. Sprinkle the insides of the potato
skins with seasoned salt and ground red pepper. Place
potato pieces, skin side up, on the unheated rack of a
broiler pan.
Broil 3 to 4 inches from heat for 3 minutes. Turn potato
pieces skin side down. Sprinkle with shredded cheese. Broil
for 2 minutes more. Arrange the potato pieces on a heated
serving platter. If desired, garnish with a red chili
pepper and a cilantro sprig; serve with desired toppers.
Makes 24 appetizer servings.
