(Holy crap it has been more than a month since I've posted! I didn't realize! I'm such a slacker!)
I'm completely horrible at meal planning these days. Our lives have been a little crazy lately due to travel and other issues, so the last month has been mostly fly-by-the-seat-of-our-pants meal planning (meaning, during our lunchtime chat, either Aaron or I says, "So...dinner...have any ideas?")
On Sunday we were really busy all day and forgot to eat lunch, so were pretty starving by the time dinner-time rolled around. When we're starving and haven't planned ahead, nutritional considerations basically fly out the window (unfortunately), and so we decided that since we had everything we needed, we'd make Southwest Nacho Potato Skins and Spanish rice.
It was an excellent dinner and really, really hit the spot. Gabbie loves the rice, but wouldn't eat the potato skins (minus the spicy stuff) because of the skins still on the potato. Weirdo - the crispy, salty, buttery skins are the best part! These are pretty easy to throw together and definitely worth the time it takes to bake the potatoes in the oven.
Southwest Nacho Potato Skins
source: Food Network Magazine, January/February 2010
4 large russet potatoes
shredded cheddar cheese
pickled jalepeno pepper slices, minced
2 green onions, thinly sliced
Pierce the potatoes all over with a fork, and bake at 350 degrees F for about one hour, or until easily pierced with a knife. Set aside until cool enough to handle. Increase oven temperature to 425 degrees F.
Cut potatoes in to quarters and scoop out the baked potato leaving about a 1/4 inch of potato left against the skin. Brush both sides with melted butter and sprinkle with salt and pepper to taste. Bake, skin side up, for 15 minutes, or until crispy and golden brown.
Remove from the oven, flip them to skin side down, and sprinkle with cheddar cheese. Bake for five more minutes or until cheese is melted.
Top the cheesy skins with salsa, pickled jalepenos, sour cream and green onions. Serve hot.