Ingredients
FROM LINDA FIELDS
CYBEREALM BBS 3157858098
4 medium unpeeled baking potatoes 2#
1 vegetable cooking spray
4 slice turkey bacon
3/4 cup (3 oz)low-fat sharp cheddar cheese
1 tbsp minced fresh chives
1/4 cup nonfat sour cream
Directions
Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut
each potato in half lengthwise; scoop out pulp, leaving 1/4 inch
thick shell. Reserve pulp for another use. Place potato shells on a
baking sheet. Spray inside of shells with cooking spray. Bake at 425F
for 8 minutes or until shells are crisp. Set aside.
Cook bacon in microwave according to package directions; cool
slightly. Chop into small pieces; set aside.
Divide cheese evenly among the shells. Bake at 425F for 5 minutes or
until cheese melts. Sprinkle evenly with bacon and chives. Serve with
low-fat sour cream.
Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream
Calories per serving: 106 (29% from fat) Source: Cooking Light
Magazine, May 1994
Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Servings: 8 servings
Potato Skins With Cheese & Bacon Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Meat; Pork; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into distant history, at least as far back as the Egyptians, and maybe further still. In practice though, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there were two recipe books from the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals served to the nobility of that time. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including parsley and basil. The introduction of these new tastes caused a surge in publications on food, most of which still exist in private libraries. Over the next few centuries, the upper-class families of Wesstern Europe competed to serve up the best banquets, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. The introduction of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Potato Skins With Cheese & Bacon recipe.
