Spicy Potato Skins Recipe

This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This potato skins appetizer can also be served as an accompaniment to a main meal.

There are various loaded potato skins recipes to choose from but if you like spicy food, you should give this one a go! You can use the leftover potato (which is scooped out) to make mashed potatoes or bubble and squeak recipes.

South of the Border Potato Skins Served Appetizer with a Guacamole Dip

Ingredients -

6 scrubbed large potatoes
3 tablespoons sunflower oil
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon allspice
Freshly ground black pepper
1 cup guacamole

Preparation:

Preheat the oven to 350 degrees F.

Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.

Cut the potatoes in half and scoop out all but ¼ inch potato wall. Cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins.

Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.

Serve hot with the guacamole.

(Serves 6)

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Fabulous Homemade Bread

Ingredients:

1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour

4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions:

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.


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