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Potato Skins with Mexican Cream Sauce

Source of Recipe


From "Fast and Fabulous Hors D'oeuvres"






List of Ingredients



• -- Sauce --
  
• 6 large tomatillos, husked, washed well and quartered
  
• 1 (4-ounce) can whole green chilies, drained and chopped
  
• 1 large clove garlic, peeled and forced through a press
  
• 2 medium green onions, thinly sliced
  
• 1/2 cup plain lowfat yogurt
  
• 1/4 cup sour cream
  
• 1 medium-size ripe avocado, peeled and cut into chunks
  
• 2 tsp lime juice
  
• 1/4 tsp ground cumin
  
• 1/4 tsp salt
  
• 2 Tbsp minced cilantro
  
• .
  
• -- Potato Skins --
  
• 8 large baking potatoes, scrubbed and pierced with a knife
  
• 3 Tbsp olive oil
  
• 1/8 tsp salt
  






Instructions



1. To prepare the sauce: Combine the tomatillos, green chilies, garlic and green onion in a food processor; chop finely. Add the yogurt, sour cream, avocado, lime juice, cumin, salt and cilantro; process until smooth. Transfer to a small serving bowl, cover tightly and refrigerate. (Do not make this dip any longer than 8 hours ahead.)
   
   
2. To prepare the potato skins: Bake the potatoes in a preheated 425-degree oven until soft, about 50 to 60 minutes. Split lengthwise with a knife. When cool enough to handle, scoop out the pulp and reserve it for another use. (Remove as much pulp as possible without tearing the skin.)
   
   
3. Cut each in half again and place on a baking sheet. Brush with the oil and sprinkle lightly with salt. (The skins can be prepared ahead to this point.) Bake in a preheated 350-degree oven until crisp -- about 25 minutes.
   
   Place the dip in the middle of a platter and arrange the potato skins around.
   
   Makes 32 skins.
   
   BAKED POTATO SOUP can be made with the potato pulp left from this recipe. Heat 1 tablespoon olive oil in a large pan. Add 1 small onion, finely chopped, and 2 cloves garlic, minced. Saute 5 minutes. Stir in the potato pulp, 2 cups chicken broth, 2-1/2 cups water, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/8 to 1/4 teaspoon cayenne and 1/2 teaspoon salt. Simmer 20 minutes. Puree about 1/4 of the soup in a food processor or blender. Add back to the soup, breaking up any larger chunks of potato with a fork. Add 1/2 cup broken-up canned tomatoes, 1-1/2 tablespoons lime juice, 2 tablespoons chopped cilantro and, if desired, 2 cups grated lowfat or regular Cheddar or Jack cheese. Stir over medium-low heat until the cheese has melted. Adjust the seasonings and serve.