Denver Green Chili

Recipe of the Week - 1/25/09 Southwestern Potato Skins and Southwestern Potatoes (for Superbowl Parties)

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More on dishes for Super Bowl Sunday. Alright, alright,
so we all want to serve fabulous green chili, right?
Well, I've already published lots of champion green
chili recipes, see the 2002 and 2006 world champions
for my real favorites. I prefer the 2002, but the 2006
is quicker to prepare and also really good. Also try
Old Fashioned Colorado Green Chili (with tomatoes).

Now here's a never-fail crowd-pleasing appetizer -
potato skins! And there are all kinds of variations
to make them as simple or deluxe as you like. You
can even make them low fat.

I used the smallest russet potatoes in the bag.
If you use the big ones, you almost have a whole
meal, and I figure this is supposed to be an
appetizer.

Southwestern Potato Skins

Note: There are several variations here. Plan to
have at least 2 cups salsa, 2 cups diced green chiles,
4 cups shredded cheese, and 1 cup sour cream on
hand. Measurements below are by the cup of potato
rather than the entire recipe.

Ingredients:
About a dozen small russet potatoes (about the size of
tangerines), baked and cut in half lengthwise

For each cup of scooped-out potato:
1/4 tsp salt
1/4 tsp pepper
1/2 cup salsa
1/2 cup diced green chiles
1 cup shredded cheese
sour cream for garnish
optional: chorizo or Italian sausage
cilantro or olives for garnish

Preparation:

1. Scoop the meat of each potato half out with a spoon and put in one
large bowl. Chop coarsely so potatoes are in small chunks.
2. Add salt, pepper, salsa, green chiles and cheese and mix thoroughly.

This is your basic Southwestern Potatoes - you can microwave them
for 2-3 minutes and top with sour cream and you have a wonderful
side dish.

For basic Potato Skins (without potato meat):
1. Top each potato skin with 1 tbsp salsa, 1 tbsp diced green chiles, and
about 2 tbsp of shredded cheese.
2.Optional: Cook about 1/4 lb of chorizo or Italian sausage, chop up and
add about 1 tbsp to the top of each potato skin.
3. Arrange on microwave-safe serving plate and microwave for 2 minutes.
4. Top each with 1 tsp sour cream.
(Note: if you are using large potatoes, double the quantity per potato skin;
i.e., 2 tbsp salsa, 2 tbsp diced green chiles, 1/4 cup shredded cheese)

For Stuffed Potato Skins:
1. Arrange potato skins on microwave-safe serving plate.
2. Spoon the potato/salsa/green chile/cheese mixture into each
potato skin, just to fill the skin so the top is flat or gently rounded.
You will end up with quite a bit of potato mixture left over.
3. If desired, top with more shredded cheese.
4. Microwave for 2-3 minutes or until cheese is melted.
5. Top with sour cream, olives, or cilantro for garnish.
Note: you can also add chorizo or Italian sausage to the potato
mixture for a more deluxe version.

Low Fat Stuffed Potato Skins:
1. Prepare the potato/salsa/green chile mixture without cheese
(or use lowfat cheese, half the quantity).
2. Leave the sour cream off.
This is still really good!

Note: This always produces 2 dishes - Southwestern Potato
Skins and Southestern Potatoes. You will never be able to
fit all the potato mixture back into the skins.



Preparation time: about 20 minutes (not including baking
the potatoes)
Makes: 24 skins plus 6-10 servings of potatoes
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Southwestern Potato Skins



Southwestern Potatoes


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Have a hot week!

Anita

denvergreenchili@gmail.com

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