Mexican Potato Skins

Still remember the first time I tried these delicious finger licking appetizers. It was an awesome mexican nite that Ramya fixed for all of us at her place. I had somehow forgotten to ask her for the recipe & now that she's in Amsterdam, I have tried to find a similar one that tastes exactly the way she cooked it. Though I miss those get-togethers we had... I think of her everytime I cook this wonderful dish. You've gotto try this guyz, the original recipe requires you to deep fry the potatoes once they are baked, but I like to have them right out of the oven instead.

Ingredients

5 Potatoes Medium size

1 cup Sour cream
2 Tbsp Cream Cheese

1 Large bell pepper/Capsicum chopped
1 Large Onion chopped

3 Tbsp Chopped Cilantro
1 Tsp crushed Garlic

2 Tbsp grated Cheddar cheese
2 Tbsp Margerine or butter

2 Tbsp Milk
Salt
Pepper

Method:
Heat Margarine in a pan
Add in chopped capsicum, & onion
Add in the crushed garlic and cook until done
Add in the sour scream
Cream cheese
Milk
And stir well
Add in salt & pepper
Allow to simmer for about 5 mins still the sauce thickens

For the Skins
Wash and pierce potatoes with a knife gently… now microwave in a plastic bag for about 3 mins.
Cut in half and bake in Oven at 400 Deg until done or for about 20-30mins
Remove & scoop out gently a small portion of the potato leaving behind a thin layer of pulp…
The removed pulp can be used for cooking another dish
They should appear like shells…as shown in the picture
Scoop in about a tablespoon of sauce into the potato skins
And garnish with chopped cilantro and grated cheddar cheese

Optional: This could be baked in the oven again till the cheese melts. Or just had as it is…

Serve Hot! with Spicy Salsa and Tabasco

Cuisine: Mexican