Apple and Potato Crisp with Brandied Sauté¢
Courtesy of Lamb Weston

20 frozen baked potato half shells
1/2 c. dried cranberries
5 medium red delicious apples, coarsely cubed
5 medium granny smith apples, coarsely cubed
1/2 c. brown sugar
1/4 c. cinnamon
3/4 c. butter
5 oz. brandy

Directions: Preheat oven to 450° .

Bake frozen potato shells for 10-15 minutes. Rehydrate cranberries in hot water for approximately 15-20 minutes, then drain. Sauté apples and cranberries with brown sugar and cinnamon in butter over moderate heat until apples are tender, then flame with brandy. Remove shells from oven, then fill with apple-cranberry mixture and serve.

Chefs Tip: Garnish with whipped cream.

Yield: 20 Servings, 1 per Serving

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