Here’s a new one, a genetically modified tomato which is purple because it has been modified to contain cancer fighting anthocyanins similar to blueberries which is what turns them purple. These have been grown in Leamington, Ontario, which isn’t very far from here. One of my main questions, what do they taste like? I find most of the tomatoes available in stores today are pretty tasteless and hardly worth the effort. The last time we had tomatoes we really thought tasted good was from a particular farm in Bogue, North Carolina from who we used to buy them by the bushel load.
OK, so here’s another recipe for the Superbowl on Sunday. Thinking of you again Tina Downey. Once more potato, this time skins which I personally love. It’s a fairly easy Kraft recipe.
What You Need6 baking potatoes (2 lb.), baked
2 Tbsp. oil
1 jar (15 oz.) CHEEZ WHIZ Cheese Dip
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 green onions, sliced
Make ItHEAT oven to 375°F.
CUT potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells crosswise in half.
PLACE shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
MICROWAVE CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Spoon into potato shells; top with remaining ingredients.
Kraft Kitchens TipsSize-Wise
Savour every bite of this warm appetizer. Each serving, 1 potato skin, goes a long way on flavour.
Prepare as directed, substituting frozen waffle fries or french fries for the baked potato shells. Bake fries as directed on package. Place on serving plate. Serve topped with remaining ingredients.
To prepare using VELVEETA® instead of the CHEEZ WHIZ, cut 1/2 lb. (8 oz.) VELVEETA into 1/2-inch cubes; place in microwaveable bowl. Microwave on HIGH 3 min. or until melted, stirring after 1-1/2 min. Pour into potato shells, then top with remaining ingredients as directed.