MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

TexMex Potato Skins

MyCookbook Recipe Database
MyCookbook Member: Deirdre
Recipe Category: Appetizer
Recipe Preparation Level: moderate
    4 medium sized baking potatoes, baked
    1/3 cup ripe olives, chopped
    1/4 cup green onions, chopped
    2 tablespoons FRESH cilantro
    1 pkge cream cheese, softened
    1/2 cup cheddar cheese, grated

    Preheat oven to 450. Cut potatoes in half lengthwise, and scoop out pulp, leaving skins 1/4 inch thick. Cut skins in half lengthwise again. Place skins on a baking sheet and spray with a cooking spray, or brush with an egg white. Bake for 15 minutes or until crispy. Combine olives, onions, cilantro and cream cheese. Mix well. Fill a decorating bag with cream cheese mixture and pipe into potato skins using a wide decorating tip. Top with Cheddar Cheese. Serve with Salsa. Serve warm

Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.