| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
ts |
Worcestershire sauce |
| 1 1/2 |
ts |
Dijon-style mustard |
|
|
Cayenne to taste |
|
|
Skins from 4 baked russet potatoes, cut lengthwise, into 1-inch-wide, strips |
|
|
Garnish: sour cream dipping sauce, recipe follows |
INSTRUCTIONS
In a small heavy skillet melt the butter with the Worcestershire sauce over
low heat, remove the skillet from the heat, and stir in the mustard and the
cayenne. Brush the insides of the skins with the mustard mixture, arrange
the skins brushed side up on a buttered baking sheet, and sprinkle them
with salt and pepper. Bake the skins in a preheated 450 degree oven for 5
to 10 minutes, or until they are golden and crisp, and serve them with the
dipping sauce.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8979
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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