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Receta Applebee's Baja Potato Boats
by Global Cookbook

Applebee's Baja Potato Boats
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Ingredientes

  • 1 x tomato minced (1/2 c.)
  • 3 Tbsp. minced Spanish onion
  • 1 1/2 tsp chopped fresh cilantro
  • 1 Tbsp. canned jalapeno slices (nacho slices) diced
  • 1 dsh salt
  • 1 dsh freshly-grnd black pepper
  • 3 med russet potatoes Canola oil nonstick cooking spray as needed Salt as needed
  • 1/3 c. reduced-fat shredded Cheddar cheese
  • 1/3 c. reduced-fat Mozzarella cheese
  • 2 slc Canadian bacon diced (abt 2 tbspns) Fat-free lowfat sour cream Salsa

Direcciones

  1. In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator until serving time.
  2. Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or possibly till tender. Set aside to cold. When potatoes are sufficiently cooled sufficient to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or possibly save them to make a different potato dish with.
  3. You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 min or possibly till the edges begin to brown.
  4. In a bowl, combine the cheeses. Sprinkle 1 1/2 Tbsp. on each potato skin. Then sprinkle a tsp. of Canadian bacon on top of the cheese which was sprinkled on each skin. Top this with a large Tbsp. of pico de gallo. Then sprinkle each skin with some more cheese.
  5. Place the skins back into the oven again and baked for 2 to 4 min or possibly till the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or possibly so. With a knife, slice each one lengthwise. Serve warm with lowfat sour cream and salsa on the side.
  6. This recipe yields 4 servings.