| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Mexican, Potatoes, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Russet potatoes |
|
|
Olive oil, butter-flavored |
|
|
Nonstick cooking spray |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme leaves |
| 2 |
c |
Frozen sweet corn, black |
|
|
Bean, red pepper, green |
|
|
Pepper, and celery blend |
| 1 |
|
Green onion, finely chopped |
| 1 |
c |
Salsa |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Scrub the potatoes thoroughly and pierce with a fork. Bake unpeeled in a
microwave oven on high for 10 minutes. Turn and cook on high for 10
minutes longer; or until the potatoes are soft to the touch. Allow to cool
slightly, or until you can handle them.
Heat a conventional oven to 350 degrees. Lightly coat a shallow baking
dish with nonstick cooking spray. Cut the potatoes in half lengthwise. Use
a spoon to scoop the pulp from the inside of the potato halves, leaving a
1/4 inch to 1/2 inch shell of pulp inside the skin. Reserve the pulp.
Spray the insides of the potato shells lightly with the cooking spray. Bake
shells in the oven for 20 to 25 minutes or until lightly browned around the
edges and slightly crispy. (you can bake the shells up to two days in
advance, refrigerate them and fill before serving.)
Combine the reserved potato pulp in a large mixing bowl with the salt,
thyme, frozen corn-black bean blend, green onion, salsa and sour cream.
Stir to blend ingredients. Mound the potato-vegetable mixture in the
prepared potato shells and top each shell with shredded cheese. Bake for 20
to 25 minutes, or until the cheese is melted and the filling is hot.
Posted to MM-Recipes Digest V3 #256
Date: Wed, 18 Sep 1996 20:48:26 -0700
From: jessann doe <jessann@texas.net>
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