Big Easy Skins
Big Easy Skins
Directions
- Fry skins at *350 until golden brown, remove and place on paper towel to drain.
- Place skins on sheet tray or sizzle plate, layer cheese, salami, olive salad evenly over skins.
- Place sheet tray in oven or salamander until desired cheese melt/browning has occurred Remove and plate. Drizzle with Garden Herb Vinaigrette
Ingredients
- drizzle of Village Garden® Garden Herb Vinaigrette
- 2 oz Roma Hot Olive Salad
- 6 each West Creek Potatoes , skins
- 3 oz Bacio® Sharp Provolone Blend
- 4 oz Roma Hard Salami , cut into small dice