Stuffed Potato Skins

Friday, March 23, 2018

Some of you have asked about the potatoes skins that you can see in this recipe. Its sort of kind of healthier, well it has veggies so that healthy in my book .

What you need:
6 medium russet potatoes
olive oil
1 tsp of sea salt
1 tsp of ground black pepper
1 tsp of cayenne pepper
1 cup water
2 garlic cloves
2 tablespoon lemon juice
¼ cup diced red onion
¼ cup diced mushrooms
¼ cup diced carrots
1 teaspoon chili powder (to taste)
Chives, jalapeno and cilantro for garnish (optional)

How to make it:
Preheat the oven to 400°F and line a baking sheet with parchment paper. Poke holes with a fork, and place on the baking sheet. Bake for 1 hour, or until fork-tender. Remove from the oven and wen cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell.
Save the scooped-out potato flesh for later.
Drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet, cut-side down. Roast for 10 minutes, turn, drizzle with more olive oil and a very generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy.
In a skillet, combine olive oil, garlic, onions, mushrooms, carrots and chili powder. Cook for 5 minutes. Combined the saved scooped potatoes and skillet mixture, cook for a 2 minutes.
Scoop the mixture filling into the potato skins and season with more salt and pepper to taste. Top with the cream cheese. Garnish with the chives, jalapeño, and cilantro.