From: Owner Lynn Winters and Chef Sara Gibbs, Lynn's Paradise Cafe, Louisville, KY. Yield: 4 servings. 20 frozen potato skins Chive Sour Cream: 8 oz. sour cream 3 Tbsp. minced fresh chives 1/2 tsp. kosher salt 1/2 tsp. coarsely ground black pepper Goulda Bacon Scramble: 1 Tbsp. butter 1 Tbsp. vegetable oil 3 oz. diced red onions 8 oz. peppered bacon, cooked until crisp, drained and minced 12 large eggs, well blended 4 oz. grated Gouda cheese 5 oz. diced fresh tomatoes tossed with a pinch ...
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