MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       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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