baking potatoes cut in half
mccormick prefect pinch(vegetable)
green bell pepper, diced
4 cheese mexican by sargen (shredded)
canola oil for deep frying
1Preheat oven to 400. Rub olive oil on potato halves. Salt and pepper to taste.
2Wrap potatoes in foil and lay on cookie sheet, bake 30 minutes or until tender but not mushy.
3Heat a tablespoon of olive oil in skillet on medium-low heat. Saute onions, bell pepper till tender. drain on a paper towel.
4Heat canola oil in a deep skillet or deep fryer.
5Add the rest of the season to flour. Add salt and pepper about a teaspoon of each and mix to combine.
6When potatoes are cool enough to handle roll each half into flour and fry till golden brown.
7Lay on cookie sheet and divide the cheese and top potatoes. bake another 5 minutes.
8Place potatoes on a serving platter and top with one tablespoons of sour cream. Top each potato with the onion mixture.
Originally Posted: Tue, Nov 11, 2014