Go Big Red Recipe For Sept. 20th

[Roxy]

Baked Potato Skins:

 

 

4 large baking potatoes, baked

3 tablespoons vegetable oil

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

1 1/2 cups (6-ounces) shredded cheddar cheese

1/2 cup sour cream

4 green onions, sliced

 

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475' for 7 minutes; turn. Bake until crisp, about 7 minutes. Sprinkle the bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.

 

Jalapeno Pecan Cheese Roll:

 

1 lb. Velveeta, softened

1-8 oz. pkg. cream cheese, softened

1 small jar diced pimientos, drained

1-4 oz. can diced jalapenos, drained

2-4 T. green onions, diced

2-3 tsp. garlic powder

3-4 T. pecans, diced

Worcestershire Sauce

Pecans, Diced

 

Spray some wax paper with Pam. Cut the Velveeta in 3 slices horizontally, then lay some wax paper over it. Use your rolling pin to tap lightly across the cheese to flatten it a bit-then roll it out to where you want it. Spread the cream cheese over Velveeta, sprinkle pimientos, jalapenos, onions, pecans, garlic powder, sprinkle with Worcestershire Sauce over it. Pat down some into cheeses, roll up jelly roll fashinon. Sprinkle with more pecans