3 medium baking potatoes
1 vegetable oil
1 seasoned salt
1 cup shredded cheddar cheese
6 slice bacon, cooked and crumbled
Directions
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
Servings: 6 servings
Cheesy Potato Skins Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Potato; Vegetable
The History of Recipes
Experts have proved the existance of recipes way back into history, in truth as far as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early recipes were just basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. He also tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later, we find two interesting cookery books from the fourteenth century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that appears on menues today, but rather descriptions of the types of food enjoyed by the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to an increase in books on cooking, some of which still exist in academic collections. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cheesy Potato Skins recipe.
