You must be logged in to post a review.
Spinach artichoke dip + potato skins = Yum!
Preheat the oven to 425ºF.
Scrub the potatoes clean. Coat the potatoes with vegetable oil. Bake for 45 minutes. Remove the potatoes from the oven and allow them to cool.
Slice the potatoes in half lengthwise and scoop out most of the potato filling. Coat the cut side and the outside with more oil. Bake the potatoes for an additional 10 minutes, cut side down.
Meanwhile, prepare the filling. Begin by making a white sauce. Melt butter in a pot over low heat. Whisk in the flour. Continue cooking until smooth and bubbly. Add the milk. Continue whisking until the mixture boils. Remove from heat. Add the rest of the ingredients. I used about 1 tablespoon of hot sauce, but use as much as you’d like. Scoop the filling into the potatoes and bake for 10 more minutes.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!