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Cut each potato in two lengthwise; then cut each part in half lengthwise. Using a spoon, scoop potato out, leaving 1/4-inch thickness on skin. Arrange skins on a round microwave-safe tray. Drizzle with melted butter and sprinkle with desired amount of cheese, garlic powder, salt and seasoning. Dust with paprika, if desired. Do not cover. Microwave on High 12 to 14 minutes, rotating tray and rearranging individual skins if some begin to overcook. Yields 24 potato skins.
German red cabbage
3 tablespoons bacon drippings or oil
6 cups shredded red cabbage
2 medium cooking apples, peeled and chopped
1/3 cup finely chopped onion
1/4 cup packed brown sugar
1/3 cup wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon caraway seed
1/4 teaspoon pepper
Combine all ingredients in 2-1/2quart glass casserole. Cover with glass lid.
Microwave for 8 minutes on High. Stir well and continue cooking for 8 to 9 minutes on High, or until cabbage is tender-crisp. Let stand, covered, 2 minutes before serving. About 6 servings.
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