*  Exported from  MasterCook II  *
 
                            Mexican Potato Skins
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Baking potatoes
    1      cup           Sweet red pepper -- finely
                         Diced
      1/2  cup           Green onions -- mince
    1      tablespoon    Margarine -- melted
    1 1/2  cups          Fresh corn cut from cob
                         About three ears
    2      teaspoons     Chili powder
      1/2  teaspoon      Salt
    1      cup           Sour cream
      1/4  cup           Fresh cilantro -- minced
                         Vegetable oil
    2      cups          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
 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-inch-thick 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 5-1/2
 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.
 
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