| 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." <taillon@ACCESS.MOUNTAIN.NET>
Recipe By : The Pampered Chef
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