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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Alright, this is my first creation, and I'm still learning so go easy on me! It's based on several recipes and whatever I had in my refrigerator. Ingredients:
2 large baking potatoes |
vegetable oil or ranch dressing |
1 large carrot |
1 or 2 celery stalks |
1 tbsp corn starch |
2 tbsp butter |
1 cup of skim milk |
4 slices of cheese (or more!) |
1/4 cup of salsa (i use jack's special garden fresh gourmet) |
5 large leaves of romaine lettuce |
optional |
salt & pepper (i use jane's krazy mixed-up salt) |
Directions:
1. Beware that those Prep/Cook times are just estimates because I prep and cook different things simultaneously, so I'm really not sure how long it will take for you. Also, I don't have much in the way of kitchen utensils, so if you do, prep time may be considerably shorter!
2. 1. Preheat the oven to 375°F.
3. 2. Wash the potatoes and use a fork to put a few holes in the skin. Coat them in oil or Ranch dressing and bake them for about 45 minutes.
4. 3. Meanwhile, steam (or boil) the carrot and celery stalks.
5. 4. Chop/shred the lettuce, and then the carrot and celery stalks.
6. 5. When the potatoes are done, slice each in half and scoop the insides into a bowl.
7. 6. Pour the corn starch, butter, and milk in a small saucepan on medium heat. Bring to a simmer, stirring for 1 minute.
8. 7. Add the cheese, and once it has melted, mix in the scooped potato.
9. 8. Layer the empty potato skins with lettuce, then the cheesy filling, then the carrot and celery slices.
10. 9. Sprinkle on a bit of seasoning and the salsa, and ENJOY!
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