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Loaded Potato Skins
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Carol Welte


  • 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
  • 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.
This was a recipe from Paul James Home Grown Cooking on HGTV.

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