1/2 cup butter, softened
1/4 cup all-purpose flour
1/4 cup butter, softened
8 large potato skins
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1/4 teaspoon vanilla extract
1 cup all-purpose flour cubes
2 tablespoons heavy cream
1 teaspoon lemon extract
Lightly grease a nonstick pan.
Melt 1 cup butter or margarine in a large skillet over medium heat. Remove skins from potatoes and stir into melted butter. Cook over medium heat for 5 minutes, stirring frequently, until skins are browned. Remove from heat. Mix flour and brown sugar; set aside.
Pour butter or margarine into skillet and saute potato skins in butter, stirring occasionally, until crisp. Remove skins from skillet and mash together with potatoes. Return to skillet and cook over medium heat until bubbly. Gradually add brown sugar, stirring constantly, until mixture coats the back of a spoon easily.
Meanwhile, melt remaining butter in skillet over medium-high heat. Cook apples in butter, stirring sporadically, till golden. Stir in flour and brown sugar. Cook over medium heat until just boiling.
Slowly add cornstarch and vanilla until thoroughly mixed. Add cream and lemon extract, stirring constantly. Continue to cook, stirring constantly, until mixture is shiny and thickened, about 3 minutes.
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