"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

T.G.I.F. Potato Skins Recipe

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This recipe for T.G.I.F. Potato Skins, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 medium russet potatoes
1/3 c. sour cram
1 tbsp. snipped fresh chives
1/4 c. melted butter
1 1/2 c. shredded cheddar cheese
5 slices bacon, cooked

Directions:
Directions:
Preheat oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool enough to touch. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in the refrigerator. Cut the potatoes in half, lengthwise. Scoop out the middle, leaving 1/4 inch of the potato inside of the skin. Brush the entire surface of each potato skin, inside and outside with the melted butter. Place the skins on a cookie sheet, cut side up and broil them for 6 to 8 minutes or until the edges begin to turn dark brown. Sprinkle 2 to 3 tbsp. of cheese into each skin. Crumble the cooked bacon and sprinkle 1 to 2 tbsp. of the bacon pieces onto the cheese. Broil the skins for 2 more minutes, or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.

Personal Notes:
Personal Notes:
Instead of the sour cream dip, I use buttermilk ranch dressing.
Georgia

 

 

 

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