On Line Cookbook
Loaded Potato Skins
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Carol Welte

Serves/Makes:4

Ingredients
  • 4 baking potatoes, cooked till tender; cooled
  • 2 TBS (30 ml). margarine, melted
  • 2/3 cup (150 ml) zucchini, diced
  • 1/4 cup (60 ml) black olives, chopped
  • 2/3 cup (150 ml) shredded monterey jack cheese, shredded
  • 1/4 cup (60 ml) green onions, chopped
  • 1/4 tsp (1 ml). garlic powder
  • Salt & pepper to taste
  • 1 tsp (5 ml). fresh rosemary, minced
  • 1/4 cup (60 ml) tomatoes, diced
  • 1/4 cup (60 ml) red bell peppers, diced
Preparation
  • Preheat oven to 400 degrees (200 C.).
  • Cut cooked potatoes in half; scoop out insides, leaving 1/2 inch thick shells.
  • Brush inside of skins with melted margarine.
  • Place skins on baking sheet, insides up; bake till crisp.
  • Remove from oven.
  • Fills halves with remaining ingredients.
  • Bake for another 5 minutes or till cheese melts.
  • Variation: Instead of mixing tomatoes with other ingredients, top skins with tomatoes just before serving.
Comments
This was a recipe from Paul James Home Grown Cooking on HGTV.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.