Dinner

Corn Stuffed Baked Potato Skins

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Corn Stuffed Baked Potato Skins
 
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Corn Stuffed Baked Potato Skins makes a delicious main course, or serve ½ a potato as a side dish.
Author:
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 taste
    INGREDIENTS 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
  1. Boil the potatoes. Cut them lengthwise and scoop out leaving fairly thick walls.
  2. Retain the scooped portion of potato. Mash.
  3. Deep fry the potato skins in hot oil until crisp or light pink in color.
  4. Sprinkle salt and pepper over the potatoes.
    INSTRUCTIONS FOR FILLING
  5. Heat the butter and fry the onion for ½ minute.
  6. Add the green chilli and fry again for a few seconds.
  7. Add the corn and cook for a few minutes.
  8. Mix the milk, cream and cornflour and add to the corn. Cook again for a few minutes, adding salt to taste.
  9. Remove from heat, add the cheese and a few drops of Tabasco sauce.
  10. Gently mix into your retained portion of potato that was previously scooped out.
    COMPLETION INSTRUCTIONS
  11. Put the corn filling inside the fried skins.
  12. Sprinkle the cheese on top and bake in a hot oven at 400 deg. F for 5 minutes.
  13. 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.
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