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Southwestern Baked Potato Skins
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Southwestern Baked Potato Skins
Recipe Description
Any good cook will tell you that mise en place – the French term for “everything in its place” – is essential when it comes to tackling any recipe. Being prepared is the best way to successfully prepare any dish, so that you’re not fussing about the kitchen, hunting for ingredients or chopping things at the last minute when you’re halfway through the cooking process. The following project I’ll be sharing with you has taught me that mise en place is also important when you’re shooting your first video recipe. It’s not just all about having the food & equipment ready, and I learned that the hard way.
About a week ago, I was lucky enough to receive a pretty awesome prize pack from Foodbuzz & ConAgra Foods that contained some samples and an awesome new Flip HD Camera. The challenge was to make a Super Bowl recipe with one or more of the samples that had been sent to us so that we could be featured in a Foodbuzz community ad, so I quickly got to cooking & recording. I had about three videos planned for this project and I was stoked! Unfortunately, once it was time to start editing I realized I didn’t have the same video editing program I’d used for my first PGEW TV video. I hunted for programs I could afford (read: free), and eventually found one that came highly recommended by many sources.
Too bad those sources were wrong! For the next week, I went berserk dealing with all the glitches & bugs, missing my Foodbuzz deadline, and anxious to share my new recipes with everyone! I finally decided to go the old school route & use a different editor, which also kept crashing every time I tried to save something. At last, after hours & hours of sweat & frustration dealing with these evil, glitchy programs, I have finally created my first video recipe, and I am quite proud! It’s no Oscar-worthy classic & there’s a lot of work to be done for future videos, but considering I did everything by myself (hence the lack of interesting shots… no camera person!), I’m pretty pleased.
Just a few notes before I share the video & full recipe with you: First of all, I went ahead and did all of my potato cooking in the oven, but if you want to save some time, you can microwave your whole potatoes first and just continue with the rest of the process as written. As for the ingredients, I used some reduced-fat Monterey Jack cheese, but this would also taste pretty awesome with some pepper jack. And if you’re not a fan of cilantro, feel free to garnish with some chopped scallions instead. Now, on with the show!
Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 6 people
- Cost per serving: ~ $1.50
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- 6 small Russet potatoes
- 1/4 cup olive oil
- 3/4 cup shredded Monterey Jack or pepper Jack cheese
- 1 can Ro-Tel Diced Tomatoes with Green Chilies
- 1 14 oz. can black beans, drained
- 1 10 oz. can sweet kernel corn
- 1/2 cup chopped red onion
- Couple pinches of salt
- Couple pinches of cumin
- 3 tbsp chopped cilantro (for garnish)
