Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Mexican Potato Skins
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- #11081
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 baking potatoes, baked
1 large egg, separated
1/3 cup black olives, chopped
1/4 cup green onions, sliced
2 tablespoons fresh cilantro, snipped
8 ounces cream cheese, softened
1/2 cup Cheddar cheese, shredded
1/2 cup salsa, heated
directions
Preheat oven to 450 degrees F.
Cut potatoes in half lengthwise. Scoop out potato pulp (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; place on baking sheet. Brush potato skins with egg white. Bake 15-18 minutes or until crisp.
Meanwhile, chop olives. Slice green onions, snip cilantro. Combine cream cheese and cilantro in 1-quart bowl.
Remove hot skins from baking sheet. Pipe cream cheese mixture into baked potato skins. Top with olives, green onions and cheddar cheese.
Microwave salsa for 1 minute 30 seconds or until hot. Spoon over cheese.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
July 24, 2013
These are one of my favorite snacks. I make it just for me so I skip the egg wash. Great as a quick meal or just as a snack.