MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Potato Skins
 Categories: Appetizers, Snacks, Vegetables, Mexican
      Yield: 16 Servings

      4 lg Baking potatoes
      1 c  Sweet red pepper, finely
           -Diced
    1/2 c  Green onions, minced
      1 tb Margarine, melted
  1 1/2 c  Fresh corn cut from cob,
           -About three ears
      2 ts Chili powder
    1/2 ts Salt
      1 c  Sour cream
    1/4 c  Fresh cilantro, minced
           Vegetable oil
      2 c  Shredded Cheddar cheese
           Fresh cilantro sprigs

  Scrub potatoes; prick each potato several times with a fork. Bake at
  400°F for 1 hour or until potatoes are done.

  Saute red pepper and green onions in margarine in a large skillet over
  medium-high heat 3 minutes or until tender. Stir in corn, chili
  powder, and salt; saute 3 minutes or until tender. Remove from heat,
  and let cool. Stir in sour cream and minced cilantro. Set aside.

  Allow potatoes to cool to touch. Cut potatoes in half lengthwise.
  Carefully scoop out pulp, leaving about 1/8-inch-thick shells. Cut
  each shell in half lengthwise. Reserve potato pulp for another use.

  Pour oil to depth of 2 to 3 inches in a Dutch oven. Fry shells in hot
  oil (375°F) for 1 to 2 minutes or until browned. Invert and drain on
  paper towels. Place shells, skin side down, on an ungreased baking
  sheet. Spoon corn mixture evenly into shells; sprinkle evenly with
  cheese. Broil 5-1/2 inches from heat (with electric oven door
  partialy opened) 2 to 3 minutes or until cheese melts. Garnish with
  cilantro sprigs, if desired. Serve immediately.

  Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
  RcpSwapper@aol.com on Mar 25, 1997

MMMMM