Bakers & Chefs 9905TB Assembly & Operating Instructions - Grilled Potato Skins
Bakers & Chefs Recipes
PAGE 35
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish. We've included microwave instructions for a timesaving
short cut.
Makes 12 servings.
Ingredients:
6 baking potatoes (about 8 ounces each)
3 tablespoons margarine or butter, melted
1/2 cup picante sauce
1 cup shredded cheddar cheese (4 ounces)
3 slices bacon, crisp-cooked and crumbled
or - use prepackaged bacon bits
chopped tomato (optional)
diced green onion (optional)
1/2 cup sour cream (optional)
Prick clean potatoes with a fork, wrap in heavy foil
and place them directly over low to medium heat.
Close hood and cook directly for 1 hour or until
center is tender.
OR - Microwave
clean, pricked
potatoes on high for 15 to 20 minutes, or until center
tender.
Allow cooked potatoes to cool then unwrap and
discard foil.
Cut potatoes in half - lengthwise. Scoop out
potato pulp (serve separately or discard.) Be
sure to leave 1/4 inch thick potato shell remain-
ing. Then, brush the inside of each potato shell
with melted margarine. Spoon 2 teaspoons
picante sauce into each potato shell and sprinkle
with cheese and top with bacon.
Place prepared potato skins on grill, directly
over medium heat.
Close hood and cook for 8
to 10 minutes or until potato skins are crisp.
Sprinkle each potato skin with tomato and green
onion and then top with sour cream, if desired.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued meats, poultry or fish.
Makes 4 servings.
Ingredients:
4 medium sweet onions (4-5 ounces each)
1 tablespoons margarine or butter, melted
1 teaspoon Dijon-style mustard
1/8 teaspoon hot pepper sauce
1 tablespoon brown sugar
pepper (optional)
Peel onions, then cut almost completely through
each onion, forming 8 wedges. Onion will be loose,
but should still be intact. Prepare four 12-inch squares
of heavy foil. Place one onion in the center of each
foil square.
Stir margarine (or butter) with hot pepper sauce
and drizzle over onions. Sprinkle with brown
sugar. Then bring up two sides of foil square and
double fold. Bring remaining two corners up and
completely enclose - leaving enough space for
steam to build.
Place wrapped onion blossoms on grill, di-
rectly over medium heat.
Close hood and
cook 15 to 25 minutes or until onions are nearly
tender. Make a 2-inch opening at the top of each
onion wrapping, then close hood and cook 5 to 10
minutes more, or until onions are lightly browned.
Sprinkle with pepper if desired and serve warm.