A St. Patrick's Day version of stuffed potato skins. Always a popular appetizer in sports bars, so must be perfect for St. Pat's!!
3 large baked potatoes
1 15 oz. can green pork chile (or chicken)
shredded cheddar and jack cheese
sour cream
guacamole
Cut potatoes in half and hollow out with a spoon. Take most of the potato out but be careful not to break potato apart. Best to have the potato cold when prepping. Either deep fry or bake potatoes in very hot oven until the skin gets crispy. Place "boats" on a baking sheet and fill with green chile. Top with cheese and bake in oven until cheese slightly browns. Serve with sour cream, guacamole or ranch dressing.
If you can get it, try Stinkin Good Green Chile. It's available in both pork and chicken varieties.
http://stinkingood.com/buy/
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