Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

CHEESY POTATO SKINS

12 small Potatoes *, approx. 3" long            22 cups shredded Longhorn Cheddar Cheese
4 cup Butter (4 tablespoons)                      3 tablespoons Parmesan Cheese
1 cup each - chopped green pepper,            Salt and Pepper to taste
            onion, zucchini (if desired)
1 lb. diced, fried, drained, crumbled
        bacon **    ***
 

Scrub potatoes. Roll in small amount of vegetable oil to ensure a tender skin.
Wrap tightly in foil and bake 1 hour at 400 degrees. Cool slightly. Split
potatoes in half horizontally. Scoop out the insides, leaving 4"- a" shell. ****
Preheat the oven to 450 Degrees. Bake the potato shells 15 minutes, until crisp.
Then set the oven temperature to broil.

Sauté the onion, pepper and zucchini in the butter until tender crisp.
Combine the sautéed vegetable, bacon, cheeses, salt, and pepper. Fill
each potato skin with 2 - 3 tablespoons cheese mixture. ***** Broil
4 - 6 inches from heat until cheese is melted and bubbly. Serve immediately,
garnish with sour cream and chive, if desired.
 

* This is an excellent way to use up those small potatoes you hate to pare.

** Helpful Hint: Use a pair of kitchen shears to cut the bacon into small strips
    BEFORE frying.

*** Drain on several thicknesses of paper towels. "Pat" off excess grease on the
       top of the bacon.

**** Use the scooped out potato to make potato salad. Simply mash or chunk,
        add diced, hard cooked eggs, chopped onion, chopped pickles relish,
        Miracle Whip, stir thoroughly and chill.

***** These are great appetizers to make ahead. After filling each potato skin,
          freeze in an airtight container until needed. These are also nutritious snack
          for children after school.