Gourmet Chef Elaine commented that it's been ages since she had potato skins and that we never see them in restaurants anymore. I made the skins you see below with the recipe at the link and then used all the scooped-out potatoes to make a batch of gnocchi. Crumbled bacon, Cheddar cheese, sour cream, and green onions are added to the baked skins and then put under the broiler for a couple of minutes until it bubbles. Combined with her perfectly cooked filet and asparagus, this made an awesome Sunday dinner.
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