Fajita Potato Skins1 tablespoon onion, chopped1. Combine first 7 ingredients in a small bowl, stirring well. 2. Trim fat from steak; slice steak diagonally across grain into 1/4-inch wide strips. Add steak to onion mixture. Cover and marinate in refrigerator 2 hours. 3. Scrub potatoes. Bake at 400 for 35 minutes or until tender. Let cool to touch. 4. Cut potatoes in half lenthwise. Carefully scoop out pulp, leaving 1/4-inch thick shells; set shells aside. Mash pulp. 5. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add meat mixture; cook 2 minutes or until meat is browned on both sides. 6. Add mashed potato to skillet, and cook 1 minute. 7. Place potato shells in a small baking dish. Spoon steak mixture evenly into shells, and top with cheese. 8. Bake at 350 for 10 to 12 minutes or until heated through. Top with salsa. Yields 4 servings. Cynthia M. Potase, 5723 Huckleberry Road, Adamsville |
