Zesty Potato Skin  Zesty Potato Skin 5150 zesty potato skin

Zesty Potato Skin

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Zesty Potato Skin

These potato skins bear a Southwestern kick that helps to assemble the suitable snack. The odd pairing of lime and potato affords them a festive flavor that, with the creamy dressing, makes them a appropriate cope with.

http://www.thedailymeal.com/  Zesty Potato Skin

  • 6 medium pink potatoes, baked
  • vegetable oil spray
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon floor cumin
  • 1/8 teaspoon pepper
  • 8 ounce elephantine-free or low-elephantine cottage cheese, undrained
  • 1/2 teaspoon grated lime zest
  • 1 1/2 teaspoon recent lime juice
  • 1 teaspoon dried chives
  • 1/4 teaspoon chili powder
  • 24 shadowy olive slices
  1. Preheat the oven to 450 levels.

    Gash each potato in half of. Scoop out the heart, leaving about 1/4 lag of potato on the within of every pores and skin. Gash the skins into quarters. Evenly spray the insides of the skins with vegetable oil spray. In a little bowl, mix the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle the combination evenly on the insides of the potatoes. Build apart the skins with pores and skin side down on a baking sheet.

    Bake for 15 to twenty minutes, or till evenly browned. Within the meantime, in a food processor or blender, direction of the remaining ingredients excluding the olives till refined.

  2. Spoon about 1 teaspoon of the cottage cheese mixture onto each potato pores and skin and prime with an olive gash.

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