| |
| Applebee's Baja Potato Boats |
| |
| |
| For pico de gallo : |
|
| ½ cup |
|
tomato, chopped |
|
| 3 Tbs |
|
chopped Spanish onion |
|
| 1½ tsp |
|
minced fresh cilantro |
|
| 1 Tbs |
|
canned jalapeño slices (nacho slices), diced |
|
| 1 dash |
|
salt |
|
| 1 dash |
|
freshly-ground black pepper |
|
| For potato boats : |
|
| 3 medium |
|
russet potatoes |
|
|
|
canola oil nonstick cooking spray, as needed |
|
|
|
salt, as needed |
|
| 1/3 cup |
|
reduced-fat shredded Cheddar cheese |
|
| 1/3 cup |
|
reduced-fat Mozzarella cheese |
|
| 2 slices |
|
Canadian bacon, diced |
|
| On the side : |
|
|
|
Fat-free sour cream |
|
|
|
Salsa |
|
|
|
| |
| 1 |
In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator till serving time. |
| 2 |
Preheat oven to 400 °F. Place potatoes in oven and bake for at least 1 hour or until tender. Set aside to cool. When potatoes are sufficiently cooled enough 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 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 minutes or until the edges begin to brown. |
| 4 |
In a bowl, combine the cheeses. Sprinkle 1½ tablespoons on each potato skin. Then sprinkle a teaspoon of Canadian bacon on top of the cheese that was sprinkled on each skin. Top this with a large tablespoon 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 minutes or until the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or so. With a knife, slice each one lengthwise. Serve hot with sour cream and salsa on the side. |
|
| |
| Servings: 4 |
| |
| Recipe Type |
| Copycat, Side Dish, Vegetables, Potato |
| | |
|
|
| |
|
| |
bravenet.com
