January 19, 2014
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of the edges intact; reserve the flesh for another use (potato pancakes anyone)?! Brush the insides of the potatoes with melted butter and season with salt and pepper. Turn potatoes over, brush the skin sides with butter, and season with salt and pepper. Broil potato halves skin-side up until butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Turn potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)