| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | The, Pampered, Chef | 32 | Servings | |
INGREDIENTS
| 4 | Baking potatoes — baked | |
| 1 | lg | Egg — separated |
| 1/3 | c | Black olives — chopped |
| 1/4 | c | Green onions — sliced |
| 2 | tb | Cilantro — snipped |
| 8 | oz | Cream cheese — softened |
| 1/2 | c | Cheddar cheese — shredded |
| 1/2 | c | Salsa — heated |
INSTRUCTIONS
Preheat oven to 450. Cut potatoes in half lengthwise, with 5-inch Self Sharpening Utility Knife and Hold 'N Slice. Scoop out potato pulp using small Stainless Steel Scoop (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; pla ce on Rectangle Baking Stone. Separate egg with Egg Separator. Brush potato skins with egg white using Pastry Brush. Bake 15-18 minutes or until crisp. Meanwhile, chop olives with Food Chopper. Slice green onions with 3-inch Self Sharpening Paring K nife. Snip cilantro using Kitchen Cutters. Combine cream cheese and cilantro in 1-Quart Batter Bowl. Remove hot skins from Stone using Bar-B-Tongs. Pipe cream cheese mixture into baked potato skins with Easy Accent Decorator. Top with olives, green onions and cheddar cheese. Microwave salsa in Covered Micro-Cookier for 1 minute 30 seconds or until hot. Spoon over cheese. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <[email protected]> Recipe By : The Pampered Chef
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