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:
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.
