Wednesday, August 22, 2007

Mexican Themed Stuffed Potatoes

I made a batch of stuffed potatoes last night (and forgot to take a picture, hence the gratuitous photo of a sombrero.) I had a few leftover bits lying around that I wanted to use . . . some homemade salsa and some fajita style peppers and onions . . . so I threw everything together and made these yummy Mexican style stuffed potatoes! Here's a recipe written as if you were making from scratch instead of leftovers :)

Mexican Stuffed Potatoes:

-4 russet potatoes, scrubbed, pierced with a fork, rubbed with olive oil and kosher salt and baked for 1 hour unwrapped
- juice of 1 lime
- a big handful of cilantro, chopped
- 1 onion, cut in a large dice
- 1 bell pepper, cut in a large dice
- 2 roma tomatoes, seeded and diced
- 4 or 5 green onions, sliced
- about 1/3 cup white onion, diced very finely
- 1/2 cup frozen white corn
- 1 cup of shredded cheddar (or other) cheese

- While potatoes are baking, saute diced onion and bell pepper in a frying pan with olive oil and a little salt until onions are caramelized
- When potatoes are done baking, cut off the tops and scoop out the insides into a large bowl, reserving the skins and keeping them in tact in a casserole dish
- Mix potato insides, sauteed onions and peppers, and all other ingredients (reserving 1/2 a cup of the cheese)
- Stuff potato skins overfull w/ veggie mixture and top with reserved cheese
- Return to oven for about 20 minutes, or until cheese tops have browned

Listening:  Ryan Ferguson- "Kill My Confidence"

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