The Best Potato Skins

3 Idaho baking potatoes

Vegetable oil

3 or 4 tbsp. olive oil

1 to 2 cloves garlic, minced

Salt, pepper, paprika or cayenne to taste

2 tbsp. grated Parmesan cheese

1 to 2 tbsp. minced parsley

Wash and scrub potatoes; pat dry. Rub potato skins with oil.

Bake in a 425 degree oven for 1-1/2 hours or until done. Remove potatoes from oven; cool.

Cut in half and carefully scoop out centers, leaving about 1/4 to 1/2-inch layer of cooked potato. Cut each half potato skin into 3 lengthwise wedges. Place on baking sheet; brush insides of potatoes generously with olive oil. Sprinkle with garlic, seasonings, cheese and parsley.

Return to oven and bake for 20 to 25 minutes until crisp and lightly browned.

Makes 18 pieces.

Sopaipillas

4 cups all-purpose flour

1 tbsp. baking powder

2 tsp. salt

1/4 cup shortening

1 1/3 cups milk or water

Vegetable oil

Mix flour, baking powder and salt in a mixing bowl. Cut in shortening; add milk and mix to make soft dough. Knead until smooth, S minutes. Cover and let rest for 30 minutes.

Divide into 4 portions; keep covered except when rolling out. Roll each portion 1/8-inch thick, cut into nine 4 x 2-inch pieces. Cover while rolling and cutting remaining dough.

Heat 1-inch of oil in a heavy fry pan or deep fat fryer (375 degrees). Fry 1 or 2 at a time, turning once, until brown and puffy, 4 to 5 minutes. Drain.

Makes about 3 dozen.

Pompeii Toast

French-style bread cut 1-in. slices

1/2 cup Pompeian extra virgin olive oil

1 tbs. Pompeian red wine vinegar

1 tsp. crushed garlic

1 tsp. basil

6 Italian plum tomatoes, finely chopped and lightly salted

Parmesan cheese

Place sliced bread on a shallow baking pan. Combine all ingredients except tomatoes and brush the olive oil mixture on both sides of the bread. Broil lightly on both sides.

Cover each slice of bread with chopped tomato and sprinkle with Parmesan cheese. Broil lightly. Serve immediately.

Yields: 24 servings

Lemon Pepper Mushrooms

8 1g. mushrooms

1 tbs. chopped chives

2 tbs. lemon juice

1 tbs. mayonnaise

1/2 tsp. lemon pepper

Select large, firm mushrooms and wipe with a damp cloth. Remove stems, discard lower half and chop upper half of the stems finely. In a bowl combine the remaining ingredients.

Stuff mushrooms with the mixture. Bake in a shallow pan 8 - 10 minutes at 450 degrees. Serve immediately.

Yields: 8 servings

Corn Chips With Sweet Salsa

6 corn tortillas

Salt (optional)

Preheat oven to 350 degrees. Cut tortillas into sixteenths. Place on baking sheet. If salting, spray chips lightly with cooking spray and sprinkle with salt. Bake for 20 - 25 minutes.

Yield: 96 chips

Salsa:

2 1g. ripe tomatoes

2 tsp. chili peppers, finely chopped

3 tbs. scallions, finely chopped

1/4 tsp. ground coriander

2 tbs. granulated sugar

Blend all ingredients in a food processor. Chill or serve immediately.

Yield: 2 cups

Garlic Topped Tomatoes

4 lg. tomatoes (about 2 lbs.)

2 tbs. olive oil

1/4-cup soft bread crumbs

1/4 cup chopped fresh parsley

2 tsp. minced garlic

1/2 tsp. salt

1/8 tsp. ground black pepper

Use fully ripened tomatoes. Preheat oven to 375 degrees. Cut tomatoes in half crosswise. Gently scoop out juice and seeds using the tip of a pointed teaspoon or knife. Arrange tomato halves; cut side up, in an oiled baking pan and drizzle with olive oil. Bake until partially cooked, about 10 minutes.

In a small bowl combine bread crumbs, parsley, garlic, salt and black pepper. Sprinkle about tbs. of this mixture over each tomato half. Bake until tomatoes are softened and topping is golden, about 10 minutes.

Yields: 4 - 8 servings

Sherry Cheese Ball

3 cups (about 12 oz.) shredded sharp cheddar cheese

1 package (8 oz.) cream cheese, softened

2 tbs. dry sherry

1 tsp. Dijon mustard

3 drops bottled hot pepper sauce

1/4 cup chopped, shelled California pistachios

Crackers or vegetable slices

Combine cheeses, sherry, mustard and hot pepper sauce in mixer bowl; beat until thoroughly combined.

Chill, about 30 minutes or until firm enough to handle. Form into ball; roll in pistachios. Serve with crackers or vegetables.

Yields: 12 servings

Mexican Potato Skins

6 medium russet potatoes

1/2 lb. ground beef

4 oz. taco sauce

4 oz. cheddar cheese

4 oz. sour cream

Bake potatoes. Cool and quarter. Scoop out potato and place skin side down on a non- stick pan.

Brown ground beef until brown, mix in 4 oz. of taco sauce. Scoop seasoned beef onto each potato skin. Grate 4 oz. cheddar cheese, sprinkle onto skins. Bake at 350 degrees for 15 minutes.

Garnish with sour cream.

Yields: 6 servings

Guacamole

1-1/2 cups mashed ripe avocados

2 tbsp. minced onion

1 tbsp. lemon juice

1 to 2 tbsp. finely chopped green chili pepper

1/4 tsp. salt

1/2 tsp. Worcestershire sauce

4 drops Tabasco sauce

1 clove garlic, minced

1 large ripe tomato, peeled, seeded and chopped

Combine avocado, onion, lemon juice, chili peppers, salt, Worcestershire, Tabasco sauce and garlic. Cook tomato in a dry skillet until moisture is absorbed and tomato pieces turn light brown; cool before adding to avocado mixture.

Makes 1-4 cups.