CS - Wednesday, January 2, 1985 - North Shore News

FILLING FAVORITES

Recipes for rest of the family

From page C4 °

fried. .
POTATO SKINS WITH
SOUR CREAM DIP
6 large baking potatoes
1 cup grated medium
cheddar
chopped parsley
¥2 cup Sour cream
Y2 cup real mayonnaise
‘1 teaspoon mixed dried
: Italian herbs
1 teaspoon garlic powder
(optional) ;

- Bake potatoes. Cut in half
_and scoop out insides, leav-
ing about 4”? of the inside
- onthe skin. Cut each half in-
to quarters and arrange on a

. ‘baking sheet. Sprinkle with:

> giated cheese and broil until

cheese melts. Garnish ‘with
chapped parsley. For the dip,
combine the mayo and cream
with herbs and garlic.

I served the skins with
oven-fried chicken, creamed
corn and raw broccoli
flowerettes. The dip is great
with the broccoli, too.

These potatoes are easy to
make, can be reheated and
are almost a whole meal in
themselves. They go well with
a light. meal — steamed fish,
an omelette or chicken
breasts.’

- OVERSTUEY' rat
: POTATOES |
For. each:serving:
1 medium baked poiato
1 stice cooked ham
1 green onion

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i tablespoon (or more)

_ butter
grated white cheese (Edam,

. Brick, Jack, etc.)
seasoned salt, seasoned

pepper

Split the potatoes and set
into individual ramekins or
make a nest for each with
foil. Break up the inside of
the potatoes with a fork and
add butter, mashing it
around. Top with the ham,

‘ diced, the onion, sliced and

then the grated cheese. Top

with seasoned salt and pep- -
until -
‘: cheese melts. These.can be

-per. Bake or broil

made ahead and re-heated:
My kids heat up any left-
overs in the microwave and
_ have them for afterschool
snacks.

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