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December 2018

Potato Recipes

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Crock Pot Chili

Crock Pot Chili Recipe
2 (15 1/2 oz.) mild chili beans 1 (15 1/2 oz.) tomatoes 2 pounds deer burger browned or hamburg...

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Cheesy Potato Skins Recipe

Cheesy Potato Skins recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cheesy Potato Skins recipe  PDF


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 Posted by: Karin Brewer, Cooking Echo, 8/92

Cheesy Potato Skins recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
823 people have voted
Last Reviewed on 2018-12-13



Thursday, Dec 13 2018 Download & Print Cheesy Potato Skins recipe  PDF   Potato recipes RSS   New

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Mussel and Bacon Soup Marguerite Patten
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2 lb Fresh mussels 4 Rashers smoked bacon, derinded 1 Onion, peeled 3 Sticks celery 1/2 oz Margarine 8 oz Can chopped tomatoes 30 fl Fish or vegetable stock 1 ts Chopped fresh basil or 1/2 ts Dried basil Black pepper Wash the mussels well and remove the beards. Discard any that are open, or do not close when sharply tapped. Chop the bacon, onion and celery. Melt the margarine in a pan, add the bacon and onion. Cook for 5 minutes. Stir in the celery, tomatoes, stock and basil. Cook for another 5 minutes. Add the mussels, cover and cook for a further 5 minutes or u...

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