My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.
I got this from the Taste of Home website. The original recipe calls for a fully cooked ham but I always use an uncooked ham and cook it myself, you just have to cook it longer but a cooked ham would do just as well. This is the best ham I've ever had...honestly!
This is a recipe that I got from my mom years ago-she got it I'm sure out of a cookbook as she reads them often. It's very quick and easy to make and is full of flavor..I use fresh mozzerella and it makes a big difference in taste. I hope you enjoy this as much as my family does.
These potato skins are served up at a local restaurant and they are very good. Crispy with lots of flavor and you can vary to your likings. Enjoy!! I have updated this recipe to a broiler method. I met someone who used to work at this local restaurant and she informed me that they, in fact, broil them as opposed to deep frying. The broiler method is the best tasting and turn out with a much better texture.