"jmcquown" wrote in message ...

On 10/6/2018 5:23 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 10/5/2018 5:52 PM, wrote:
>> On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>>>
>>> Potato skins are an old concept. I remember back in the 1980's having
>>> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
>>> althought I've seen that product in the freezer section. Nope, this was
>>> a recipe for tender strips of beef simmered in a wine sauce, served over
>>> crispy potato skins. I'm sure the restaurant is long defunct. But I
>>> did go home and try to re-create it. I probably still have it written
>>> down somewhere.
>>>
>>> Jill
>>>
>> That sounds good!
>>
> It was tasty enough to make me want to replicate it! If you'd like I
> can probably find it in one of my many recipe boxes.
>
> Jill
>
> ==
>
> Did the wine sauce not make the crispy skins soggy?? I am new to this
> kind of thing where liquid is put over crispy stuff.
>
> I think I would have put the skins on top! How well did it work?
>
>
>
My memory is hazy but it tasted good and turned out just fine. IIRC I
crisped the potato skins under the broiler (cut down to small slices, I
didn't *fill* an empty potato shell) then spooned the meat mixture on top.

Jill

==

So long as it worked for you