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These potato skins are stuffed with BBQ pulled chicken, cheese and bacon. ... (I used a Mexican blend) 4 oz sour cream. 4 slices of bacon, cooked and crumbled. 2 green onions, thinly sliced.
The dish is a potato-based dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other herbs and spices is stuffed. Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again. They are commonly found on the menus of casual dining restaurants in the United States. [1]
Among notable examples in the US are fast-food versions, which, unlike its Mexican namesake, are fried tortilla shells topped with multiple ingredients. A thicker tortilla shell and multiple toppings have more in common with Navajo frybread and the use of frybread as the basis for a taco than the traditional savory chalupa found in Mexico.
2 medium russet potatoes (about 8 ounce each), scrubbed; nonstick cooking spray; salt; freshly ground black pepper; 3 / 4 cup mild or spicy salsa, such as Pace; 1 cup (about 1 ounce) coarsely ...
Clarkson Potter. Ground Beef and Pickle Tacos are like the secret love child of a hamburger and a taco. Get Recipe: Ground Beef and Pickle Tacos Related: 19 Traditional Mexican Recipes for a Cinco ...
Once a potato has been baked, some people discard the skin and eat only the interior, while others enjoy the taste and texture of the skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content, because heating in air is slow and vitamin inactivation can continue for a long time ...
Let the potatoes cool until you can handle them. Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin. Put the potato shells on the prepared baking sheet, hollowed side up.