USA are through to the second round! Yeay! People say it’s because of their resilience. Let’s talk about resilience, shall we? This is our second USA recipe, because the first attempt at a 15 step baked apple cheesecake fell into the #fail category, and though we’ve hit the marathon-runner’s knock-down wall at this stage of the World Cup of Food, we will rise again, we will conquer this challenge. If it means more than 32 epic recipes in pictures are required, then so be it!
At times like these, when you are feeling low, doubtful, down, depleted, what do you do? You reach for the chocolate, the burger, the crisps. You do not reach for the fruit bowl. You want something crispy, salty, fatty, cheesy.
So here it is, with a recipe from the great US of A, reppic chef Cristy Raad gives us: crispy cheese and cheddar cheese-filled potato skins! These make an epic snack, and provide an answer to end the vicious crisp scourge that leads our innocent children, and our naughty people, down that slippery slope to obesity, depression and premature death (sorry, am I over-reacting?).
You will never need to buy those poison-filled, over-packaged, factory-made slivers of filth again! Crispy, salty, fatty, balanced with a mouthful of sour cream and chives, refreshing your palate and making you want more – these home-made crispy potato skins will have the same effect as an umami-tasting MSG-filled swollen bag of crisps, but without the toxic MSG!
Go USA! They brought us McDonalds, but they also brought us these crispy cheese-filled potato skin snacks, which you can make in these 11 easy steps laid out in pictures so you can’t go wrong! USA! U!S!A!0