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February 2019

Potato Recipes

Chocolate Recipes

Meringue Kisses

Meringue Kisses Recipe
Joyce Burton PDPP83A 2 Egg whites room temperature 1/4 ts Cream of tartar pn Salt 1/2 c Granulate...

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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
796 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Cheesy Potato Skins recipe  PDF   Potato recipes RSS   New

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4 lb Spinach Salt 2 c Ricotta 2 Eggs 1 1/2 c Freshly grated parmesan Pepper Freshly grated nutmeg Flour 6 tb Butter, melted Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very...

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