9:56 AM 3/22/98
rfc e falnker

Linda's Potato Skins

     Ingredients (6 servings)

          6 md Baking potatoes 
          3/4 c Cheddar cheese, shredded 
          1/3 c Butter 
          6 sl Bacon, fried and crumbled 
          1/3 c Green onion, thinly sliced 
          Salt & Pepper 
          *-*-* 
          1/3 c Milk | You can add these ingredients to the 
          1/4 c Butter | mashed potato centers for mashed 

     Instructions

          Salt & Pepper | potatoes, if desired. *-*-* 
          Scrubb potatoes, dry, then pierce with fork several times.
Arrange on a baking sheet and bake in 375 degree
          oven for about 1 hour or until tender. Let stand until cook
enough to handle. Cut potatoes in half lengthwise and
          scoop out centers, leaving 1/8" potato in shell. Cover. Chill
shells up to 2 days until ready to use for the skins. 
          If desired, add the 1/3 cup milk, 1/4 cup butter, salt &
pepper to use potato centers as mashed potatoes. 
          When ready to prepare skins, melt the 1/3 cup butter. Brush
shells with the butter, inside and out. Place, cut side
          up, on baking sheet. Bake in a 500 degree oven for 20 minutes
or until brown and crisp. 
          Distribute some bacon, onion, and cheese in each shell. Bake
just until cheese melts. Serve hot. If the potatoes
          are large, you may want to cut in half crosswise before
serving. 
          You may want to double this recipe if you are serving several
people, especially if they are hungry! 
          From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo
Serves: 6 
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 Nacho Potato Skins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Medium        potatoes
 1/4      Cup           margarine -- melted
 1/4      Teaspoon      seasoned salt
                        red pepper -- to taste
   1      Cup           Cheese (Colby, Monterey Jack, Cheddar or Pepper
cheese
   1      Whole         red chili peppers -- optional
                        cilantro -- optional

                        Toppers:
                        avocado -- chopped
                        sour cream
                        salsa
                        guacamole
                        tomato -- chopped
                        olives -- sliced


Bake potatoes as usual until tender. Cut lengthwise into quarters. Scoop
out the potato pulp, leaving 1/4 inch thick shells.

(Reserve the potato pulp for another use, such as mashed potatoes)

Brush both sides of the potato skins with margarine. Sprinkle the
insides of the potato skins with seasoned salt and ground red pepper.
Place potato pieces, skin side up, on the unheated rack of a broiler
pan. Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces
skin side down. Sprinkle with shredded cheese. Broil for 2 minutes more.
Arrange the potato pieces on a heated serving platter. If desired,
garnish with a red chili pepper and a cilantro sprig; serve with desired
toppers.
Makes 24 appetizer servings.

