Sunday, February 6, 2011
Video Recipe: Southwestern Baked Potato Skins
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!
(Full recipe below video)
Southwestern Baked Potato Skins (makes 6 servings; total cost per serving: ~ $1.50)
6 small Russet potatoes
1/4 c olive oil
3/4 c 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 c chopped red onion
Couple pinches of salt
Couple pinches of cumin
3 T chopped cilantro (for garnish)
Preheat the oven to 400°. Rinse & scrub each potato, then pat dry with paper towels. Rub a small amount of olive oil on each potato and place on a foil lined baking sheet. Bake the potatoes for 45-60 minutes. Allow to sit for a few minutes until cool enough to handle.
Raise the oven temperature to 450°. Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato. Try to leave about 1/4" of potato in the skin so it's sturdy enough to hold the filling. Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack. Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
In the meantime, prepare the filling by combining the beans, corn chopped onions and stir together. Add about half a can of Ro-Tel tomatoes with chilies, pinch of salt and cumin, and mix well. Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese. Bake for five more minutes, or until the cheese has melted.
Fill each potato skin with a generous amount of filling. Top with a bit more diced tomatoes & chilies, garnish with fresh chopped cilantro, and enjoy!