Friday, July 21, 2006

Potato Salad Skins

cut baby red potatoes in half. hollow out. spread across the bottom of a cast-iron pan that's been coated in olive oil. toss in an oven at 350 until it gets all baked-like - after you put cheddar cheese and bacon on it, that is. when it gets out, spread a sour cream/cream cheese/dill/tarragon/chive blend on top.

No comments: