Saturday, October 23, 2010

Southwest Potato Boats

I made this appetizer for the hubby and his friend while they were watching the Yankees in the play offs. Unfortunately, the Yankees lost last night, but this dish was a great hit!

4 small red skinned potatoes
1 green onion sprig, chopped
¼ can of corn
5-6 cherry tomatoes, chopped
¼ medium avocado, chopped
4-5 sices of cooked bacon, crumbled
1-2 jalapeno, minced
A few dashes of Cholula hot sauce
Sea salt, to taste
Freshly cracked black pepper, to taste
Monterey Jack cheese, shredded
White Cheddar cheese, shredded

Preheat oven to 350 degrees. Wash well and cut potatoes in half. Poke holes in potato halves with a fork. Bake for 20-25 minutes, until you can easily pierce with a fork. Scoop out insides of each potato with a spoon. Don’t break the skin because this is your little boat that you will fill.

In a small bowl, mix together all the ingredients except the cheese. Return to oven for another 10 minutes to heat the filling. Remove from oven and sprinkle filled boats with cheese. Return to oven until cheese is melted.

Serve with salsa and sour cream.

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