Potacos
Makes 18 Potacos; approximately 142 calories each
9 baking potatoes
Chef Paul Prudhomme's Meat Magic
1 (12-ounce) container low-fat cottage cheese
1 tablespoon apple cider vinegar
Seasoning Mix
1 and 1/2 teaspoons ground cumin
3/4 teaspoon dried leaf oregano
1 and 1/2 teaspoons dried leaf cilantro
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 and 1/2 cups chopped onions
1 cup chopped celery
1 and 1/2 cups chopped green bell peppers
2 tablespoons Chef Paul Prudhomme's Poultry Magic
1 tablespoon minced fresh garlic
3 cups defatted chicken stock.- in all
1 pound very lean ground turkey
1 tablespoon ground roasted Ultimo chili peppers*
1 tablespoon ground roasted California Beauty chili peppers*
4 tablespoons yellow cornmeal
1/2 cup canned chopped green chilies
Shredded lettuce
1 cup plus 2 tablespoons finely chopped tomatoes
9 tablespoons finely chopped onions
6 tablespoons low-moisture, part-skim Mozzarella cheese
* These are the chili powders we used; you can use whatever pure ground chili powders are available in your area, but don't use commercial chili powders which contain other seasonings.
Preheat oven to 375 degrees.
Rinse and cut the potatoes in half lengthwise, then cut a small slice off the bottom of each half. Place the potatoes on a baking sheet in a 375 degree oven for 1 hour, or until brown, and the potato comes easily out of the skin. Let cool at least 1/2 hour. Using a sharp knife, cut the
insides of the potato away from the skin (save for another use), leaving as thin a shell as you can without making holes. (This may take a little practice.) Sprinkle potato shells with a little Meat Magic and put back in oven for about 15 to 20 minutes, or until skins are brown and crisp.
Combine seasoning mix ingredients thoroughly in a small bowl.
To make mock sour cream, place cottage cheese in blender and process until smooth. Add vinegar and process again until completely blended.
To make the filling, preheat a large heavy skillet over high heat. Add the 1 and 1/2 cups chopped onions, the chopped celery and green bell peppers, and cook 2 minutes. Add Poultry Magic and the seasoning mix and cook 4 minutes, stirring once to distribute seasoning evenly. Add the minced
garlic and 1/2 cup stock. Scrape the pan bottom and cook 9 minutes, stirring occasionally. Push the cooked vegetables to the edges of the skillet, making a clearing in the center. Add the chopped turkey to the center of the skillet and cook 9 minutes, breaking the meat up with a wooden spoon,
turning occasionally to brown it evenly and eventually incorporating it into the vegetable mixture. Add the chili powders and the cornmeal and cook 2 minutes, scraping the bottom of the pan, because the cornmeal will stick and form a brown crust. Add 1/2 cup st ock, scrape the bottom well and
and spread the turkey mixture over the bottom of the skillet. Stir occasionally and cook 3 minutes, or until the mixture is sticking hard. Add 1 cup stock, scrape the bottom well and cook 3 minutes. Stir in the chopped chilies and cook 2 minutes. Add 1/2 cup stock, stir well and cook 5
minutes. Add the remaining 1/2 cup stock and cook 8 minutes, stirring and scraping the bottom well as the mixture sticks. Remove from heat.
Preheat broiler.
Place crisp potato shells on a baking sheet. Line the bottom of each with a little shredded lettuce. Add 1 tablespoon chopped tomatoes and 1/2 tablespoon finely chopped onions. Fill with 2 tablespoons meat mixture and top with 1/3 tablespoon shredded Mozzarella. Place baking sheet under
preheated broiler about 1 minute or until cheese is brown and bubbly.
Allow 1 potaco per person, garnished with 1 and 1/2 tablespoons mock sour cream.
