Sandwich Bros Breakfast Nachos

Goodness gracious I'm so glad it's Friday! Am I the only one that feels like this was the longest week in existence?! To celebrate let's have nachos for breakfast. 

My love for Tex- Mex runs deep and when I saw Sandwich Bros breakfast pita pockets I knew I could give them a southwest spin. These nachos are so quick and easy to make and my kids actually have requested them three times since I made them!

Apparently the judges enjoyed them as well:

"Thank you for participating in the Sandwich Bros. Really Tasty Recipe Contest and congratulations! Your recipe “Sandwich Bros. Breakfast Nachos” was selected as a SANDWICH BROS. Really Tasty Recipe Contest Honorable Mention. 

As an Honorable Mention, you’ve won a Sandwich Bros. Prize Pack (water bottle, bag, t-shirt, nail decals and 52 FREE product coupons)."

My kids will be thrilled with the swag! Thanks Sandwich Bros for a fun contest!!

Sandwich Bros Breakfast Nachos

1 box (12 oz) Sandwich Bros Egg White and Turkey Sausage Flatbread Pocket Sandwiches

½ cup drained canned black beans

3/4 cup shredded sharp cheddar cheese

¼ cup diced tomato

¼ cup guacamole

¼ cup sour cream

¼ cup sliced green onion

Preheat oven broiler to high. 

Prepare all 4 sandwiches per package instructions. Once heated, cut each into 4 wedges and arrange in a small pie plate. Top with black beans and cheese. Place under broiler for 2-3 minutes, watching closely to prevent burning, until the cheese is melted and bubbly. 

Top with tomato, guacamole, sour cream and green onion. Serve immediately. 

Makes 4 servings.

Also, if you feel inclined my recipe entry for My Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade is up for fan favorite voting and I would love any votes I can get! You can vote once a day through Monday and the winner will receive $350! Thanks so much!!

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

My entry for Maple Leaf Farm's duck contest is up for public voting today to hopefully win the People's Choice award- $350!!

Here's the link to vote if you'd like to help me out. It's a quick and easy vote once a day until Monday the 18th at noon:

Vote Here

This is the first year I tried my hand at this contest and I'm kicking myself that I never entered it before. I was intimidated at first, since although I love duck and will order it at a restaurant, I've never made it at home. Now I am in love with the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for a holiday and naturally, I chose to celebrate Mardi Gras. Fried Green Tomatoes are one of my favorite appetizers and the tangy juicy tomatoes are then topped with the shredded duck confit and a creamy spicy duck bacon remoulade sauce. It's set atop mixed greens, sprinked with chives and even more of the crispy salty crunch crumbled duck bacon. You could serve one as a hearty starter, or give each guest two for a main course.

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

 

2 packages Maple Leaf Farms Duck Leg Confit (16 oz each)

5 slices Maple Leaf Farms Duck bacon, chopped finely

4 medium green (unripe) tomatoes, cut into ¼-inch-thick slices

3 teaspoons salt, divided

2 cups yellow cornmeal

1 cup panko bread crumbs

1 cup all-purpose flour

1 teaspoon pepper

2 cups buttermilk

6 cups vegetable oil, for frying

1/3 cup mayo

1/3 cup creole or whole grain mustard

1/3 cup ketchup

2 Tablespoons minced shallot

1 Tablespoon lemon juice

2 Tablespoons chopped flat leaf parsley

3 cups mixed salad greens

2 Tablespoons chopped chives

 

Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes). Remove the bacon with a slotted spoon, and allow to drain on a paper towel lined plate.

Line a large cookie sheet with paper towels. Sprinkle the tomato slices evenly with 1 1/2 teaspoons of the salt, lay them on the paper towels and let them stand for 30 minutes. After 30 minutes, dry thoroughly with paper towels.

In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the remaining salt. Pour the buttermilk in a shallow dish.

In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.

Working in batches dredge the tomato slices, first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato slices in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon, and allow to drain on a wire rack.

Place half (about ¼ cup) of the crisped duck bacon into a small mixing bowl. Add the mayo, mustard, ketchup, shallot, lemon juice and parsley to the bacon and whisk to combine.

To serve lay the greens on the bottom of a large platter. Lay the fried green tomatoes on the greens, top evenly with shredded duck confit and drizzle with duck bacon remoulade. Sprinkle with remaining duck bacon and serve immediately.

Serves 6-8

Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad

I really had a great time coming up with recipes for a watermelon contest recently! I had never considered cooking with watermelon rind and was so surprised once I tried it out how delicious it could be! I've seen pickled watermelon rind before, but had never tasted it since it just sounded strange. Once I started looking at it, when the green peel was cut off the white rind reminded me of one of my favorite Thai dishes- Som Tum. Som Tum is a Thai slaw that uses julienned unripe green papaya, so I decided to swap that out with the watermelon rind. 

Let's make Mai Tai's and share a bowl of this yummy Thai salad!

Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad

20 fresh green beans

1 Tablespoon vegetable oil

2 large garlic cloves, minced

1 Tablespoon minced ginger

1 cup watermelon puree

½ cup jalapeno pepper jelly

1 ½ pounds peeled and deveined shrimp

1 teaspoon salt

1 Tablespoon soy sauce

2 Tablespoons lime juice

1 ½ Tablespoons fish sauce

1 ½ Tablespoons brown sugar

4 cups julienned watermelon rind (white part only)

10 halved cherry tomatoes

1 cup cilantro leaves

2 thinly sliced green onions

1 thinly sliced fresno chile pepper

Fill a small mixing bowl with ice water and set aside. Bring 5 cups of water up to a boil in a medium sauce pot over high heat. Once the water is boiling, add the green beans and cook for 3 minutes. After three minutes, drain the green beans and add them to the ice water to cool.

Return the same sauce pot to the stove, and add the oil, garlic and ginger. Cook over low heat for 5-7 minutes. Add the watermelon puree and jalapeno jelly, and allow to simmer until thickened, about 10-15 minutes.

Season shrimp with salt. Heat a large grill pan or outdoor grill over high heat. Grill shrimp for 2-3 minutes per side until pink. Once they are cooked, add the shrimp and soy sauce to the warm glaze and stir to evenly coat.

In a large mixing bowl, whisk together the lime juice, fish sauce and brown sugar. Gently toss the julienned rind, tomatoes, cilantro, green onion and chiles to the dressing.

Divide the slaw into 4 serving bowls.  Top evenly with shrimp and serve immediately.

Watermelon Quinoa Tabouli

This Watermelon Quinoa Tabouli salad is a recipe I created for a contest a few weeks ago.
While it didn't win, it was just too good not to share! The watermelon is so juicy and bright with the fresh mint it may be my favorite summer salad. And bonus points for being healthy- you don't need to feel any guilt if you polish off the bowl without sharing!

Watermelon Quinoa Tabouli

¼ cup olive oil

6 Tablespoons lemon juice

¾ teaspoon salt

¼ cup finely minced shallot

2 Tablespoons chopped fresh mint

1 cup finely minced flat leaf parsley

1 cup diced English cucumber

4 cups chopped seedless watermelon

1 cup cooked quinoa

In a large mixing bowl whisk together the olive oil, lemon juice, salt and shallot. Add the remaining ingredients to the bowl and stir gently to combine. Serve immediately, or place in the fridge to chill before serving. Serves 4.

Dulce de Leche Krispy Pizza

If you're looking for a no bake treat, this may be the perfect thing! Dulce de Leche makes everything better and this sweet treat is no exception! It's like a Rice Krispy treat and Samoa Girl Scout cookies had a baby and made this incredibly easy but impressive dessert. Perfect for your next pool party!

Dulce de Leche Krispy Pizza

1 1/2 Tablespoons butter

6 ounces marshmallows (about 25)

3 cups crispy rice cereal

¼ cup semi-sweet chocolate chips

¼ teaspoon coconut oil

½ cup La Lechera Dulce de Leche

1/3 cup toasted sweetened flaked coconut

 
 Melt the butter in large sauce pan over low heat. Add the marshmallows and stir constantly until fully melted. Remove from heat and add the cereal. Stir until well coated. Scrape the mixture out of the pan onto a large sheet of parchment paper. Using the back of your spoon, press the mixture into an 11 inch round. Allow to cool for 15 minutes. Place the chocolate chips and coconut oil in a small glass mixing bowl. Heat in the microwave for 1 1/2 minutes, stirring in 30 second intervals until smooth. Using an offset spatula, spread the dulce de leche in the middle of the cooled crispy crust, leaving a ½ inch outer rim. Drizzle with the melted chocolate and sprinkle with toasted coconut. Slice like a pizza and serve immediately!

Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings & a Giveaway!

I'm so excited to share with you my entry for Saucy Mama's 2017 Blogger Contest! It's a delicious Asian spin on a burger using the amazing Saucy Mama products that they so generously sent to me to play with. They're so generous, in fact, that they are sending one lucky reader one (1) package featuring three Saucy Mama products (except olives & Apricot Ginger Mustard) as an audience prize! You can receive up to 3 entries in the Giveaway:

1) Go to Saucy Mama and leave a comment telling me which 3 sauces you would choose

2) Follow me on Instagram here and come back leaving me a separate comment telling me you did

3) Share this post on Facebook and leave a separate comment telling me that you did

That's it! Good luck!!

Cracked Pepper Saucy Burgers with Napa Apple Slaw and Sesame Onion Rings

Burger Patties:

1 pound ground sirloin

1 pound ground chuck

1 teaspoon salt

1 teaspoon pepper

¼ cup Saucy Mama Cracked Pepper Marinade

1 Tablespoon Saucy Mama Creamy Garlic Mustard

Creamy Pacific Mustard:

¼ cup Saucy Mama Creamy Garlic Mustard

1 Tablespoon Saucy Mama Pacific Rim Ginger Dressing

2 teaspoons Asian chili garlic sauce

1/3 cup mayonnaise

Napa Apple Slaw:

3 Tablespoons Saucy Mama Poppy Seed Dressing

3 Tablespoons Saucy Mama Miso Orange Dressing

1 Tablespoon orange juice

2 ½ cups thinly sliced napa cabbage

2 cups julienned granny smith apple

½ cup thinly sliced green onion

1/3 cup chopped cilantro

Sesame Onion Rings:

6 cups canola oil

2 cups sesame snack sticks

½ cup flour

½ cup Saucy Mama Pacific Rim Ginger Dressing

1 egg

1 large sweet onion, cut into ½ inch thick rings (you will need at least 18 rings)

2 Tablespoons canola oil

6 Brioche or Hawaiian style hamburger buns

Heat a gas grill to medium-high heat.

To make the burger patties, add the sirloin, chuck, salt, pepper, Cracked Pepper Marinade and Creamy Garlic Mustard to a large mixing bowl. Mix until well blended, handling as little as possible to avoid overworking. Shape into 6 patties to fit the bun size. Cover with plastic wrap and set aside.

To make the Creamy Pacific Mustard, whisk together the Creamy Garlic Mustard, Pacific Rim Ginger Dressing, Asian chili garlic sauce and mayonnaise in a small mixing bowl until smooth. Set in the fridge to chill.

To make the Napa Apple Slaw, whisk the Poppy Seed Dressing, Miso Orange Dressing and orange juice together in a medium mixing bowl until smooth. Add the napa cabbage, apple, green onion and cilantro and toss gently to evenly coat. Set in the fridge to chill.

To make the Sesame Onion Rings, begin by heating the canola oil to 350 degrees in a large, high-sided frying pan fitted with a candy thermometer over medium-high heat. Put the sesame snack sticks and half of the flour in the bowl of a small food processor and pulse until the mixture resembles fine breadcrumbs. Pour the mixture into a shallow pie plate. Place the remaining flour in a separate shallow pie plate. In a third pie plate, whisk together the Pacific Rim Ginger Dressing and the egg. Dredge the onion rings first in the flour, then the egg mixture and finally in the sesame flour until all the onion rings are generously coated. Working in batches, gently lower the coated onion rings into the hot oil and fry for 2-3 minutes per batch, or until browned and crisp. Remove from the hot oil and allow to drain on a wire rack set in a large sheet pan. 

Brush the grill rack with oil. Place the burger patties on the rack, cover and cook, turning only once, about 3-4 minutes per side for medium-rare. During the last 2 minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly, watching very closely to avoid burning.

To assemble the burgers, spread each toasted cut side of the buns with Creamy Pacific Mustard. Top each bun bottom with an even amount of the Napa Apple Slaw. Place a burger patty on top of that, and then top with 3 or more sesame onion rings. Add the bun tops and serve immediately.

Makes 6 burgers

Giveaway will close at midnight on Wednesday, June 21st. You have 2 days to reply and claim your prize. After that, a new winner will be picked.
Congratulations to our winner, Alida!

Sweet Potato Noodle Carbonara with Poached Eggs

I have an embarrassing amount of  small appliances and kitchen gadgets, so I really had no right buying a spiralizer and adding it to the already cluttered mess that is stored on a metal bakers rack in my laundry room, but I caved. And I'm so glad I did, because I really have used it more than I even thought I would! I love pasta and noodle dishes and my spiralizer allows me to enjoy those dishes guilt free. Sweet potatoes, zucchini, yellow squash and cucumbers have been my recent favorites. If you have a favorite spiralized dish, I'd love to hear about it!

Sweet Potato Noodle Carbonara with Poached Eggs 

1 Tablespoon salt

2 large sweet potatoes, spiralized

1 Tablespoon white vinegar

6 eggs

1 Tablespoon butter

4 slices bacon, sliced

2 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

½ cup parmesan cheese

1 teaspoon salt

½ teaspoon pepper

2 Tablespoons chopped chives

Bring a large pot of water up to a boil over high heat. Place the salt and sweet potato noodles in the water for 2 minutes. Drain, reserving ½ cup of the boiling water to use later.

Fill a large sauce pan ¾ full of water. Bring it up to a very low simmer over medium low heat and then add the vinegar. Crack four of the eggs into individual ramekins. Carefully lower each one into the water and allow it to cook for 4 minutes. Remove with a slotted spoon and allow to drain on a clean kitchen towel. 

In a large skillet melt the butter over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain. 

Remove all but 1 Tablespoon of bacon drippings from the pan and return it to the stove over low heat. Add the garlic and crushed red pepper flakes and sauté for 3-5 minutes, being careful not to burn the garlic. Add the sweet potato noodles and toss gently to finish cooking the noodles, about 2 minutes. 

Whisk together the remaining 2 eggs, parmesan cheese, salt pepper and reserved boiling water in a small mixing bowl. Remove the noodles from the fire and stir the sauce into the noodles, allowing the residual heat to cook the sauce without scrambling the egg mixture. 

Divide the noodles between 4 shallow bowls. Top each with a poached egg and chives and serve immediately. 

Chicken Chile Relleno Ramen

This is my entry for 50 Campfire's Hack the Pack Contest

The challenge is to make your best camping dish using Top Ramen and there are a load of awesome camping cooking tools up for grabs. It's no surprise that I went with a Tex-Mex spin, and I think the result was even better than I expected!

Chicken Chile Relleno Ramen

1 Tablespoon butter

1 large poblano pepper, sliced into strips

½ of a yellow onion, sliced

1 1/2 cups water

1/2 cup jarred salsa verde

1 pack Nissin Top Ramen chicken flavor

1 cup shredded pepper jack cheese

¼ cup sour cream

1 cup shredded rotisserie chicken

Melt the butter in a sauce pan or small Dutch oven over medium heat.

Add the poblano and onion strips and sauté for 7-10 minutes, or until tender.

Add the water and salsa, and bring to a boil.

Add Top Ramen noodles and seasoning packet, and cook using the package instructions.

Remove the pot from the heat, and stir in the cheese, sour cream and chicken until the cheese is melted.

Serve immediately. Makes 2 servings.

Jalapeño Cod Hush Puppies with Cilantro Chimichurri

My second entry for the Saltfish Recipe Blogger Challenge puts a Southwest spin on a Southern favorite! Once it was flaked, the salt cod reminded me a little of crabmeat which I knew would be delicious in a sweet corn batter. These hush puppies get a kick from jalapeno and a bright cilantro chimichurri sauce to make them irresistible!

Jalapeño Cod Hush Puppies with Cilantro Chimichurri
Hush Puppies:
8 ounces Cristobal salt cod fish filets
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 cups buttermilk
1 large egg
1 jalapeno pepper, minced
½ cup sliced green onion

Cilantro Chimichurri:1 1/2 cups packed cilantro leaves
1/2 cup flat leaf parsley
1 small clove garlic
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 cup olive oil
¼ teaspoon salt
1 teaspoon cumin

6 cups canola oil for frying

Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.

Place the cod into a large sauce pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the cod flakes easily with a fork, about 15 minutes. Drain and allow to cool.

In a large mixing bowl, whisk the cornmeal, flour, baking powder, salt and sugar. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture. Do not over mix. Gently fold in the cod, jalapeno and green onion until just mixed.

Place the cilantro, parsley, garlic, lime juice, vinegar, olive oil, salt and cumin in a small food processor and blend until smooth. Pour mixture into a small dip bowl for serving.

Heat the oil in a large Dutch oven or electric fryer to 350 degrees over medium-high heat. Working in batches, using a small cookie scoop, carefully spoon about 1 Tablespoon of the batter into the hot oil. Fry until deep golden brown, about 4 minutes. Drain on a paper towel-lined cookie sheet.

Serve immediately with the chimichurri sauce.

Makes 32 hush puppies

You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market

You can follow them here: Facebook, Twitter, Pinterest, Instagram

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw

I am so excited to share my entry for the Blogger Saltfish Recipe Challenge! I'm always excited to try new ingredients and saltfish is something I've never worked with before. When I was younger, I remember my grandpa making Cod Fish Cakes during Lent on Fridays. He always used canned cod (similar to canned tuna), mixed it with mashed potatoes and fried them to a crispy golden brown. I loved them as a kid and probably haven't had one in over 20 years. I knew I wanted to try that same method with the salt cod and modernize it and what I settled on I think you'll really love! Cajun blackening spices jazz up these crispy Cajun Cod Cakes and I made a quick and easy remoulade sauce to go with it. The purple, green and gold Mardi Gras Slaw is colorful and crunchy and, let's be honest here, who doesn't love sweet Hawaiian style rolls? It's a delicious pairing that I hope you enjoy!

Cajun Cod Fish Cake Sliders with Mardi-Gras Slaw
Cod Fish Cakes:

1 pound Cristobal salt cod fish filets

1 1/2 pounds russet potatoes, peeled and cubed

1 Tablespoon Cajun blackening seasoning

¼ cup minced shallot

2 eggs, lightly beaten

1 1/4 cup panko bread crumbs

1/2 cup vegetable oil

Mardi-Gras Slaw:

2 cups thinly sliced red cabbage

1/2 cup thinly sliced yellow bell pepper

1/4 cup sliced green onion

2 Tablespoons chopped flat leaf parsley

2 Tablespoons olive oil 

1 Tablespoon apple cider vinegar 

1/4 teaspoon salt

1/8 teaspoon pepper 

Remoulade Sauce:

2 tsp Louisiana style hot sauce

1/4 cup mayonnaise 

1/4 cup Creole style whole grain mustard

1/2 cup ketchup 

1 Tablespoon lemon juice

15 Sweet Hawaiian style slider rolls, lightly toasted 

Place the salt cod filets in a bowl and cover with cold water. Refrigerate for 8 hours, draining the water and replacing it with fresh water every 2 hours. After 8 hours, rinse the cod in cold water, pat dry and cut into 3-inch sections.

Place the cod and potatoes into a large pot and cover with cold water. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool.

In a large mixing bowl, combine the cooled cod and potato mixture, Cajun blackening seasoning and minced shallot and roughly mash with a potato masher. Stir in the eggs until the mixture is evenly combined. Using a cookie scoop, make 15 equal portions, and gently press them in the panko, flattening slightly, creating mini patties. Place the cakes in the fridge for 20 minutes to firm up.

In a medium mixing bowl, toss together the red cabbage, yellow bell pepper, green onion, parsley, olive oil, apple cider vinegar, salt and pepper. Chill until ready to use.

In a small mixing bowl whisk together the hot sauce, mayonnaise, mustard, ketchup and lemon juice. Chill until ready to use.

Heat the oil in a large cast iron skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3-5 minutes per side. Drain on a paper towel-lined plate.

To assemble the sliders, spread a thin layer of the sauce on each side of the toasted slider rolls, place a small scoop of slaw on the bottom half of each roll, top with a cod fish cake and the top half of the buns. Serve immediately.

You can find Cristobal salt cod fish filets at: Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market

You can follow them here: Facebook, Twitter, Pinterest, Instagram

Greek Salad Style Potato Skins

I took a delicious classic appetizer, the potato skin, and put a healthy new spin on them! 

Typically loaded with sour cream, bacon and tons of cheddar cheese, potato skins are delicious but loaded with calories and fat. These beauties are baked until crispy, filled with fresh veggies and topped with feta cheese and tzatziki sauce. Now, tzatziki sauce can easily be found in the grocery store, but I always make my own. I never measure, it's just super simple to throw together. Mix together some Greek yogurt, a small pinch of garlic salt and a splash of fresh lemon juice in a small bowl. Then use a grater and grate some red onion and cucumber over the bowl. Mix it well, and set it in the fridge. That's it!

Greek Salad Style Potato Skins

4 small to medium russet potatoes 

2 Tablespoons olive oil 

2 Tablespoons Greek seasoning

1 Tablespoon minced red onion

2 Tablespoons chopped cucumber

2 Tablespoons chopped tomato

2 Tablespoons chopped olives

3 ounces crumbled Mediterranean Feta Cheese

½ cup tzatziki sauce (store bought or homemade)

Preheat oven to 400°F and line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp. olive oil and place on prepared baking sheet. Bake your potatoes for about an hour or until they are fork tender. Remove the pan from the oven and allow the potatoes to cool enough to handle.

Turn the oven temperature up to 450°F. 

Cut each potato in half lengthwise with a serrated knife and scoop out the middle, leaving a 1/4-inch thick layer of potato along the sides and bottoms of the skins. 

Spray the hollowed potato skins inside and outside with olive oil spray and sprinkle generously with Greek seasoning. Return the potatoes to the oven for 10 minutes. 

Remove from oven, sprinkle skins with minced red onion, chopped cucumber, chopped tomato, chopped olives and crumbled feta cheese. Drizzle with tzatziki sauce and serve immediately. 

Makes 8 potato skins.

These are great as an appetizer, or pair them with a green salad for a main course.