Ingredients with Measurements:
- 6 medium-sized potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Queso Telita cheese
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes
- 1/4 cup diced jalapenos
- 1/4 cup sour cream
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon or fork
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and pat them dry. Cut them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skin.
3. Brush the potato skins with olive oil and sprinkle with salt and pepper.
4. Place the potato skins on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until crispy and golden brown.
5. Remove the potato skins from the oven and sprinkle the shredded Queso Telita cheese on top of each skin.
6. Return the potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove the potato skins from the oven and top with chopped green onions, diced tomatoes, and diced jalapenos.
8. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Sodium: 520mg
Substitutions for ingredients:
- Queso Telita cheese can be substituted with any other type of shredded cheese.
- Green onions can be substituted with chopped chives or diced red onions.
- Diced tomatoes can be substituted with salsa or canned diced tomatoes.
- Diced jalapenos can be substituted with canned green chilies or diced bell peppers.
Variations:
- Add cooked bacon or chorizo to the potato skins before adding the cheese.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Top the potato skins with guacamole or pico de gallo instead of sour cream.
Tips and tricks:
- Make sure to brush the potato skins with olive oil to ensure they get crispy in the oven.
- Don't overfill the potato skins with toppings, as they may become soggy.
- If the cheese is not melting, broil the potato skins for a few minutes until the cheese is bubbly and golden brown.
Storage instructions:
Leftover potato skins can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato skins, place them on a baking sheet and bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the potato skins on a platter with a side of salsa or guacamole for dipping.
Garnishes:
Garnish the potato skins with additional chopped green onions, diced tomatoes, and diced jalapenos.
Pairings:
Serve the potato skins with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the potato skins are not crispy, bake them for an additional 5-10 minutes.
- If the cheese is not melting, broil the potato skins for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to wash the potatoes thoroughly before using them in the recipe. Store leftovers in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Potato skins are a popular appetizer in the United States, often served in sports bars and restaurants. They are believed to have originated in the 1970s.
Flavor profiles:
The Queso Telita cheese adds a creamy and slightly tangy flavor to the potato skins, while the green onions, tomatoes, and jalapenos add a fresh and spicy kick.
Serving suggestions:
Serve the potato skins as an appetizer or as a main dish with a side of Mexican rice and refried beans.
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