Fried Potato Skins Ole Recipe

Name: Fried Potato Skins Ole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1 cup finely diced sweet red pepper; 1/2 cup minced green onions; 1 tablespoon margarine, melted; 1 1/2 cups fresh corn cut from cob (about 3 ears); 2 teaspoons chili powder; 1/2 teaspoon salt; 1 cup sour cream; 1/4 cup minced fresh cilantro; Vegetable oil; 2 cups (8 ounces) shredded Cheddar cheese; Fresh cilantro sprigs (optional)

Servings: persons

4 large baking potatoes
1 cup finely diced sweet red pepper
1/2 cup minced green onions
1 tablespoon margarine, melted
1 1/2 cups fresh corn cut from cob (about 3 ears)
2 teaspoons chili powder
1/2 teaspoon salt
1 cup sour cream
1/4 cup minced fresh cilantro
Vegetable oil
2 cups (8 ounces) shredded Cheddar cheese
Fresh cilantro sprigs (optional)

1
Scrub potatoes; prick each potato several times with a fork. Bake at 400u00b0 for 1 hour or until potatoes are done.
2
Saute red pepper and green onions in margarine in a large skillet over medium-high heat 3 minutes or until tender. Stir in corn, chili powder, and salt; saute 3 minutes or until tender. Remove from heat, and let cool. Stir in sour cream and minced cilantro. Set aside.
3
Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about 1/8-inch-thick shells. Cut each shell in half lengthwise. Reserve potato pulp for another use.
4
Pour oil to depth of 2 to 3 inches in a Dutch oven. Fry shells in hot oil (375u00b0) for 1 to 2 minutes or until browned. Invert and drain on paper towels. Place shells, skin side down, on an ungreased baking sheet. Spoon corn mixture evenly into shells; sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish with cilantro sprigs, if desired. Serve immediately.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large baking potatoes, 1 cup finely diced sweet red pepper, 1/2 cup minced green onions, 1 tablespoon margarine, melted, and more.

Yes, Fried Potato Skins Ole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Potato Skins Ole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions