Big Easy Skins


  1. Fry skins at *350 until golden brown, remove and place on paper towel to drain.
  2. Place skins on sheet tray or sizzle plate, layer cheese, salami, olive salad evenly over skins.
  3. Place sheet tray in oven or salamander until desired cheese melt/browning has occurred Remove and plate. Drizzle with Garden Herb Vinaigrette


  • 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