| 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
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”