Crunchy Stuffed Potato Skins

• 4 large baking potatoes
• 2 tbsp olive oil
• 1 cup milk
• 1/3 cup chopped red pepper
• 1/3 cup chopped green pepper
• 1/4 chopped celery
• 2 green onions, chopped
• 1 tbsp chopped pickled jalapeno pepper - optional
• 1 cup grated medium cheddar
• 1 tsp chilli powder
• 1 tsp ground cumin
• Salt, to taste

1. 1.treheat over to 450oF/230oC.
2. 2.tcrub potatoes and cut each lengthwise in to 4 wedges. Cut flesh away, reserving it in a bowl and leaving about 1/4" thickness on the skins.
3. 3.try skins well with paper towels, then toss skins with olive oil.
4. 4.take for 45 min, turning once, until crispy.
5. 5.thile skins are baking, coarsely chop reserved raw potato and place in a microwave-proof dish. Add milk, cover and microwave for 8 to 12 min on medium-high, stirring occasionally until very soft.
6. 6.tash potatoes until creamy. Stir in red and green peppers, celery, onions, jalapeno pepper, cheese, chilli powder and cumin; set aside.
7. 7.then the potato skins are ready, carefully spoon filling onto the skins. Return to oven and bake for 5 to 7 minutes or until heated through. Add salt and serve immediately.

baking potatoes, olive oil, milk, red pepper, green pepper, ubc, green onions, pepper, cheddar, chilli powder, ground cumin, salt

Taken from www.epicurious.com/recipes/member/views/crunchy-stuffed-potato-skins-1230159 (may not work)