recipe 122403

December 24, 2003

Potato Skins

5 medium potatoes

1/4 pound bacon fried and crumbled or left in strips, or use bacon bits

1/2 to 3/4 cup sour cream

1/2 to 3/4 cup shredded cheddar cheese

Oil for deep frying

Salt and pepper to taste

Bake potatoes. Slice in half. Spoon out potato, leaving 1/2 to 3/4 inch of potato inside skin. Deep fry for 3-4 minutes or until golden brown. Remove from oil, drain. Top skins with bacon bits and cheese. Place under broiler for about one minute or until cheese melts. Top with sour cream and garnish with chives.


Jalapeno Dip

1/2 small green pepper

2 cups sour cream

1/4 cup onion

5 to 6 jalapeno peppers

1 teaspoon lemon juice

Dash of salt

Dash of pepper

In a blender combine green pepper, onion, and jalapeno peppers; mince. In a large bowl, add green pepper, onion, jalapeno peppers, sour cream, salt, pepper, and 1 teaspoon lemon juice. Mix well. Refrigerate.|12/24/03***

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