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Crispy Potato Jackets with Southwest Filling
Student Chef: Lynette Clemens Lynette Clemens is not your average student at Lake Washington Technical Institute in Kirkland, WA. She will graduate with an Associate’s Degree in baking and culinary arts and a certificate in wine pairing. She’s a mother of 6, grandmother of 2 and has had a varied career in both Alaska and Washington. She plans to open her own restaurant (Rez Point) where this recipe is already on the menu, and a bed and breakfast.
Instructions
Potatoes:
  1. Preheat oven to 425°F. Scrub potatoes with vegetable brush under cold running water. Rub skins generously with olive oil. Sprinkle with salt. Pierce each potato several times with a fork. Arrange on foil-lined baking sheet. Bake until tender when squeezed, about 50 minutes. Let stand until cool enough to handle. Slice each potato in half lengthwise. Scoop out flesh into a medium bowl, leaving about 1/4 inch of peel for a shell. Set shells and flesh aside.
  2. While potatoes are baking, prepare Avocado Ranch Dipping Sauce and Southwest Filling.
Avocado Ranch Dipping Sauce:
  1. In medium bowl or blender or food processor, blend all ingredients. Cover tightly and refrigerate until ready to serve
Southwest Filling:
  1. In large skillet over medium-high heat, heat oil. Add beans and all remaining ingredients except cheese. Cook, stirring occasionally, until heated through, about 3 to 5 minutes. Keep warm until ready to serve.
Potato Coins:
  1. Press reserved potato flesh through ricer or food mill into medium bowl or mash well with potato masher. Blend in egg, salt, pepper, cumin, chili powder and cayenne. Gradually stir in flour, 1 tablespoon at a time, until mixture holds together but is not too stiff. Using measuring tablespoon, form into balls, cylinders or coins.
  2. In large to medium saucepan or deep fryer, heat 3 inches of oil to 350°F. Add potato coins and cook on both sides until golden brown, about 4 to 5 minutes total. Lift out and drain on paper towels. In same pan, cook the potato jackets until just crisp, about 3 minutes. Lift out and drain on paper towels.
  3. Arrange potato jackets on individual plates or serving platter. Stir Monterey Jack cheese into Southwest Filling and then divide among potato jackets. Drizzle some of the Avocado Ranch Sauce over the filled potato jackets.
  4. Spoon remaining Avocado Ranch Sauce on plates and top with Potato Coins. Garnish with chopped tomato and green onion.
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