POTATO SKINS STUFFED WITH GREEN CHILES, CHEDDAR, AND SMASHED AVOCADO"I stole this version of potato skins from one of my favorite bars near my university. They use green chiles and serve them with ranch dressing. I decided a variation using avocado would be even better, and it is. Don’t get me wrong, I love ranch dressing, but this cheese, potato, and avocado combination can’t be beat!
6 potatoes
1 green onion
1 clove garlic
1 avocado
2 tablespoons sour cream
1 tablespoon lime juice
1 tablespoon chopped cilantro
2 tablespoons canola oil
2 cans (4 ounces each) green chiles
1 1/2 cups grated Cheddar Cheese
Preheat the oven to 375 degrees F.
Wash the potatoes and poke each one several times with a fork.
Bake for 45 minutes, or until fairly soft when squeezed. Remove the potatoes from the oven and let them cool slightly.
Adjust the oven to the broiler setting and place an oven rack 4 to 5 inches away from the broiler.
Meanwhile, trim the green onion, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Peel and finely chop the garlic, or pass it through a garlic press.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Smash the avocado with a fork, add the green onion, garlic, sour cream, lime juice, and cilantro, and stir well. Cover with plastic wrap and refrigerate until ready to serve.
Cut each potato in half lengthwise and scoop out most of the flesh with a large spoon. (Store it in the refrigerator and use it for something else, like mashed or fried potatoes.) Brush the potato skins inside and out with the oil and place skin side up on a baking sheet.
Broil for 5 minutes, then turn the potato skins over and broil for 5 to 6 minutes more, or until the potato skins are crispy.
Remove the pan from the oven and spoon some of the green chiles into each potato skin. Top with some of the cheese and return to the broiler for 2 minutes, or until the cheese is melted.
Serve the potato skins on a plate with the smashed avocado on the side.
Makes 12 potato skins
Source:
College Vegetarian Cooking by Megan Carle and Jill Carle