Cuisinart Compact Digital Toaster Oven Broiler TOB-100 - Manual (Page 21)

4
Potato Skins
Don't let the potato flesh go to waste. It can be made into
a delicious breakfast side dish the next mor ning. Just cook with some oil,
salt and pepper in a hot skillet, and then top with chopped bacon
or sautéed vegetables. Perfect with any type of eggs.
Makes 4 servings
4 russet potatoes, cleaned well
2 tablespoons melted unsalted butter, kept warm
sea or kosher salt, to taste
freshly gr ound black pepper, to taste
1 cup shredded Cheddar
4 slices bacon, cooked and crumbled
sour cream, to taste
2 tablespoons chopped chives
1 . Preheat the T oaster Oven set to Bake at 350°F with the rack in position A .
2 . Prick the potatoes with the tines of a fork on all sides . Place the potatoes
directly on the rack and bake until potatoes ar e fork-tender, about 60
minutes .
3 . Remove potatoes and let rest until cool enough to handle . Incr ease oven
temperature to 425°F .
4 . Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell .
5 . Brush both sides of the potato halves with the melted butter and season
with salt and pepper . Arrange the halves on the foil-lined baking pan .
6 . Evenly distribute the cheese on top of each half, and then top with the
bacon .
7 . Bake skins for 5 minutes or until cheese is melted .
8 . Remove and with a sharp knife halve each skin to make a total of 16
wedges . T op with the sour cream and chopped chives . Serve immediately .
Nutr itio nal info rm atio n p er s erv ing :
Cal ori es 491 (34 % fr om fat ) • car b. 6 5g • p ro. 17g • fa t 18 g • sat . fa t 11 g
• c hol . 5 5m g • sod . 3 00m g • cal c. 2 84m g • fib er 8 g
Quick Cheese Nachos
The great thing about this r ecipe is that you can make it as extravagant or
simple as you want – add some guacamole or salsa, gourmet cheeses, or keep
it as is for a casual appetizer. Either way it is sur e to keep the family satisfied.
Makes 4 servings
40 tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have mor e or less depending on
how many mouths you need to feed)
2
⁄
3
cup refried beans (about ½ of a 15.5-ounce can)
1 small to medium tomato, chopped
1 jalapeño, halved, seeded and thinly sliced
1 to 2 scallions, thinly sliced (white and green parts)
½ cup sliced black olives (these can be purchased pr e-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1 to 1¼ cups shr edded Cheddar (about 4 to 5 ounces)
1 . Preheat the T oaster Oven set to Broil at 500°F with the rack in position B .
2 . Line the baking pan with aluminum foil . Evenly distribute the chips on top of
the prepar ed baking pan . Distribute the r emaining ingredients over the chips,
as evenly as possible, in the order listed .
3 . Bake for about 5 to 6 minutes, or until the cheese is fully melted . Serve
immediately with salsa, sour cream, guacamole and lime wedges .
Nutr itio nal info rm atio n p er s erv ing :
Cal ori es 262 (52 % fr om fat ) • car b. 2 3g • p ro. 9g • fa t 16 g • sat . fa t 5g
• ch ol. 22m g • sod . 52 3m g • cal c. 2 07m g • fib er 3g