METALandMIRRORS: Recipe: Cajun Skins

Saturday, July 9, 2016

Recipe: Cajun Skins

We went to a July 4th block party and tasted so much good food. I was impressed with how many people actually made food and not store bought pre-bagged items like I may have done. I give kudos to all the many chefs that were there that night and for all the wonderful recipes I'll be sharing with everyone over the next few days.

The first one was a complete hit. I think it ran out the fastest and I saw others sprucing them up by adding the avocado dip or salsa on top of them. I am talking about the Cajun Skins.

Items needed are potatoes, green onions, bacon, shredded cheese of Cheddar and Swiss, sour cream, paprika, and cayenne pepper.

Hai Nguyen Unsplash bunch sack

Preheat the broiler. Cut the 4 baked russet potatoes lengthwise into quarters and scoop out about 3/4 of the pulp. Set pulp aside.

Place potatoes on the broiler pan or baking sheet. Broil about 4 inches from heat for 8 minutes. Sprinkle potatoes with 1 cup shredded mix cheese, 1/8 teaspoon cayenne pepper, 1/8 teaspoon paprika, and 4 slices of crumbled cooked bacon. If you like green onions, you can sprinkle with 1/2 cup chopped, then broil for 3 more minutes.

Serve with sour cream for deliciousness.

For the pulp that was removed, make mashed potatoes. Great for a side dish with supper.

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