Corn Stuffed Baked Potato Skins makes a delicious main course, or serve ½ a potato as a side dish.
Author: Anonymous
Recipe type: Dinner
Cuisine: American
Serves: 4
Ingredients
4 Large Russet Potatoes
8 oz. grated cheddar cheese
oil for deep-frying
Salt to taste
black pepper powder to tasteINGREDIENTS FOR FILLING
1 cups cooked corn
1 onions chopped
1 green chilli chopped
2 tbsp processed cheese grated
2 tbsp milk
2 tbsp fresh cream
2 tsp cornflour
2 tbsp butter
a few drops of Tobasco sauce
Salt to taste
Instructions
Boil the potatoes. Cut them lengthwise and scoop out leaving fairly thick walls.
Retain the scooped portion of potato. Mash.
Deep fry the potato skins in hot oil until crisp or light pink in color.
Sprinkle salt and pepper over the potatoes.INSTRUCTIONS FOR FILLING
Heat the butter and fry the onion for ½ minute.
Add the green chilli and fry again for a few seconds.
Add the corn and cook for a few minutes.
Mix the milk, cream and cornflour and add to the corn. Cook again for a few minutes, adding salt to taste.
Remove from heat, add the cheese and a few drops of Tabasco sauce.
Gently mix into your retained portion of potato that was previously scooped out.COMPLETION INSTRUCTIONS
Put the corn filling inside the fried skins.
Sprinkle the cheese on top and bake in a hot oven at 400 deg. F for 5 minutes.
Serve hot.
Notes
ALTERNATE COOKING METHOD
If deep frying potato skins isn't desired or possible, this step can be skipped, as long as potatoes are fully cooked from boiling. Want to see your own recipe with your name posted on WestEastonPA.com? CLICK HERE!
Recipe by West Easton PA at http://westeastonpa.com/corn-stuffed-baked-potato-skins/