CRISPY POTATO SKINS
4 large (about 1kg) sebago potatoes, scrubbed
Olive oil spray
1/2 cup (50g) grated cheddar
Mild tomato salsa, or a dip of your choice
Preheat oven to 180?C. Place the potatoes on the shelf in the oven and bake for 1-1 1/2 hours or until tender. Set aside to cool slightly before handling.
Cut the potatoes in half lengthways. Use a spoon to carefully scoop out the soft potato flesh, leaving some close to the skin. Cut each piece into 2 or 3 pieces lengthways.
Line a baking tray with nonstick baking paper. Place the potato skins on the baking tray and spray generously with olive oil. Sprinkle with cheddar. Bake for about 20 minutes or until skins are golden and crispy. Serve with salsa or dip.
TEX - MEX POTATO SOUP
2 lg. potatoes, peeled and cubed
1 med. onion, finely chopped
1 med. green capsicum, chopped
1 med. red capsicum, chopped
3 tbsp. butter
4 oz. cooked ham, cubed
1 tbsp. chopped green chilies
1/4 tsp. pepper
1/8 to 1/4 tsp. cayenne pepper
300ml chicken broth
1 egg yolk, slightly beaten
1/4 c. heavy cream
1/2 c. shredded tasty cheese
Cook potatoes in boiling water until tender, about 15 minutes. Drain water. Saute onion and green and red capsicum in butter in skillet for 10 minutes or until softened. Stir in ham, chilies, pepper, and cayenne. Cook 1 minute longer. Reserve. Combine potatoes and chicken broth in electric blender and puree. Return to saucepan and add vegetable mixture. Heat soup just to boiling. Beat egg yolk with heavy cream in small bowl. Stir in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Gently heat soup; do not boil. Garnish with Cheddar cheese. Makes 4 cups.
I usually add chilli powder for more kick because I love spicy food, some say it is spicy enough as it is. When in doubt, taste test.
Last edited by Sair; October 7th, 2008 at 03:24 PM.
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