Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Baking potatoes
1 c Sweet red pepper -- finely
- diced
1/2 c Green onions -- mince
1 tb Margarine -- melted
1 1/2 c Fresh corn cut from cob
- (3 ears)
2 ts Chili powder
1/2 ts Salt
1 c Sour cream
1/4 c Fresh cilantro -- minced
Vegetable oil
2 c Cheddar cheese -- shredded
Fresh cilantro sprigs
Scrub potatoes; prick each potato several times with a fork. Bake
at 400°F 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.
Set aside.
Allow potatoes to cool to touch. Cut potatoes in half lengthwise.
Carefully scoop out pulp, leaving about 1/8"-thick shells. Cut each
shell in half lengthwise. Reserve potato pulp for another use.
Pour oil to depth of 2 to 3" in a Dutch oven. Fry shells in hot oil
(375°F) 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" from heat (with electric oven door partialy
opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro
sprigs, if desired. Serve immediately.
Per appetizer: Calories 256 (79% from fat)
Carbs 10.2 g, Protein 5.2 g, Fat 22.4 g (Sat. Fat 7.5 g),
Cholesterol 21 mg, Sodium 185 mg
