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RECIPE CORNER


Appetizers/Snacks  
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Appetizers/Snacks
Nacho Potato skins  
Share & Win Recipe
August 2014
MONTHLY WINNER 

Nacho Potato skins

1 tsp Red Pepper Flakes 5 ml
6 Applewood Smoked Bacon 6
1 1/2 cup Shredded Cheddar Cheese 375 ml
6 Russet Potatoes6
1 cup Refried beans 250 ml
1 tsp Garlic Powder 5 ml
to tasteOptional ingredients, Chopped scallions and sour creamto taste
1/3 cupOlive Oil 80 ml
1 cup Chipotle Guacamole 250 ml
1 cup Salsa 250 ml




Directions
1. Preheat oven to 400 degrees.

2. Wash and pierce potatoes with a fork.

3. Drizzle the whole potato with olive oil and place on a baking sheet. Bake for about 60 minutes or until the potatoes are tender.

4. While the potatoes are baking, cook 6 pieces of bacon until crispy and then set aside to cool. Once cooled, roughly chop the bacon.

5. When potatoes are cooked let them cool enough to handle. Than cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch thick.

6. Turn your oven to 450 degrees.

7. Place the cut potatoes back onto the baking sheet, flesh side up. Lightly drizzle the tops with olive oil and a sprinkle of garlic powder, red pepper flakes and place them back into the oven for about 10 minutes. Flip them onto their other side and bake for another 10 minutes.

8. Now place the potatoes cut side up and spoon in equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back into the oven for 3-4 minutes until the cheese melts.

9. Take the potatoes out of the oven and top them with salsa, guacamole, sour cream, scallions, chives or whatever else you'd like as a topping.



This potato recipe is brought to you courtesy of Deb MacDonald.

 
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What Others Say

     
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yummy
     - susan macdonald

     
delicious, made these twice already
     - jan mcphee

 
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