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Cheesy Potato Skins




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cheesy Potato Skins

3 md Baking potatoes

Vegetable oil Seasoned salt 1 c Shredded cheddar cheese

6 sl Bacon, cooked and crumbled

sour cream, jalapenos, and picante sauce optional

Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. Yield: 1 dozen small servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0

From: Karin Brewer, Cooking Echo, 8/92

 

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