Medieval Food - Medieval Diet - Squire Tom's Vegetable Shack
Potato Skins Baked Twice ©
Serves 1 generously for about 300 calories
- Ye
Old Medieval Food Ingredients
- 1 ALMOST-Done Oven Potato, Cut Into Large Wedges
- Salt & Pepper to Thy Personal Taste
- ½ Teaspoon of Dryed Parsley
- 2 Slices of Bacon, Microwaved & Crumbled
- 1 Slice of REAL Cheese
- 1 Tablespoon of Sour Cream
- 1 Tablespoon of No Calorie Butter Spray From Thy Fridge
- 1 ALMOST-Done Oven Potato, Cut Into Large Wedges
With carving knife, cut skin away from potato flesh. Set skins inside a pie plate that hath been sprayed with a bit of the butter spray.
Mash potato flesh, then stir till smooth. Add butter, salt & pepper & mix well. Spoon potato flesh back into skins. Sprinkle on bacon & parsley. Finally, sprinkle on cheese. Bake under broiler till hot & bubbly. Top with sour cream.
Dieting Tips
Fresh, Frozen, Dryed or Canned?
Fresh
veggies art thy best choice because they're REALLY fresh & packed with the
highest amount of nutrients.
Frozen
veggies should’st be the second pick. Peas & corn freeze exceptionally
well & hath a very different, branded taste from canned & fresh. Toss
the two into a cooking dish. Thy just can't beat Kelly green & sunshine
yellow when thrown together!
Dryed
vegetables can’st be cooked up in a pinch, but can’t beat fresh for quality.
Canned
veggies art last on the list, but still a great goody choice!
Onward to Act X. Sir Lancelot's Sipping Table
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