| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cheese/eggs, Appetizers |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Baking potatoes |
|
|
Vegetable oil |
|
|
Seasoned salt |
| 1 |
c |
Shredded cheddar cheese |
| 6 |
sl |
Bacon, cooked and crumbled |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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