"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheesy Potato Skins Recipe

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This recipe for Cheesy Potato Skins, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph Williams
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large baking potatoes (6 to 8 oz.)
4 slices bacon, cooked and crumbled
1 c. sour cream
1/4 c. chopped green onions (2 to 3 onions)
1/4 tsp. seasoned salt
1 c. shredded Colby-Jack cheese

Directions:
Directions:
Preheat oven to 400 F. Scrub potatoes; pierce each several times with a fork. Bake potatoes until tender when tested with a fork, about 1 hour. Cool slightly. Cut potatoes lengthwise into quarters. Carefully scoop out potato pulp, leaving about 1/4 inch potato with the skin intact. (Discard pulp or reserve for another use.) Increase oven to 425 F. Combine bacon, sour cream, green onions and salt in a small bowl; mix well. Spoon mixture into shells. Place filled shells on a baking sheet. Sprinkle with cheese. Bake the filled potato skins until cheese is melted, about 10 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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