*  Exported from  MasterCook  *
 
                            UPTOWN POTATO SKINS
 
 Recipe By     :
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers                       Party
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Dottie Cross TMPJ72B
                         -MAIN INGREDIENTS
   12                    Tiny red (new) potatoes
                         -about 1-1/2″ in diameter
    2       c            (to 4) peanut or corn oil
      1/2   c            Sour cream or creme fraiche
                         -OPTIONAL TOPPINGS:
                         Salsa and chopped fresh
                         -cilantro
                         Crisp crumbled bacon and
                         -minced scallions
                         Caviar and minced chives
 
    Chopped ripe olives and finely shredded Cheddar cheese
    1. Preheat oven to 400 degrees. Pierce each potato
   with a fork and bake until tender, about 40 minutes.
   Let cool.
    2. Halve potatoes. Cut a thin slice from the rounded
   bottom of each potato half so it will stand upright.
   Using a melon baller or a small spoon, scoop out
   center from each potato half, leaving a shell about
   1/4 inch thick; reserve potato for another use.
    3. In a wok or large heavy saucepan, heat oil to 360
   degrees on a deep-fry thermometer. Cook potato shells,
   in batches without crowding, until just golden, 1 to 2
   minutes. Drain on paper towels. (If made in advance,
   cover and refrigerate as long as 24 hours.)
    4. Preheat oven to 400 degrees. Using a small spoon
   or a pastry ball fitted with a star, fill each potato
   cavity with 2 teaspoons sour cream. Arrange on a
   baking sheet and cook until heated through, about 10
   minutes. Top with desired toppings and serve warm.
    Reformatted by: CYGNUS, HCPM52C
 
 
 
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