Crunchy stuffed skins

Recipe from: 10/1/1997 12:00:00 AM
Ingredients 8
Servings 1
Minutes 10 minutes


Serving Change
  • 4
    large potatoes
  • 200
    low-fat cream cheese
  • 1
    egg yolk
  • 1
    each red and green pepper, chopped and sautéed
  • 1
    bunch spring onions, chopped
  • 2
    Tabasco sauce
  • salt and freshly ground black pepper
  • 30
    olive oil


10 minutes
1. Pierce the potatoes with a fork and bake in a preheated oven at 200 ºC for 1 hour 15 minutes, or microwave 2 potatoes at a time on high for 12 minutes. 2. Cut the baked potatoes in half and scoop out the centres, leaving a thick rim of potato. 3. Mix cream cheese with egg yolk, red and green pepper, spring onion, Tabasco and seasoning. Spoon mixture into skins. 4. Heat oil on a baking tray for 2 minutes. Place filled potatoes on baking sheet and bake for 15 minutes until golden brown. Serve immediately with a green salad. This dish is great as an American-style starter.

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