Cheesy Potato Skins

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Title: CHEESY POTATO SKINS
Categories: Appetizers, Cheese/eggs
Yield: 6 servings

3.00 md Baking potatoes
Vegetable oil
Seasoned salt
1.00 c Shredded cheddar cheese
6.00 sl Bacon, cooked and crumbled

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

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