Deep-Fried Potato Skins Recipe

By SMorrissey

Ingredients

• 4 large baking potatoes
• 2 cups (16 ounces) sour cream
• 1 envelope onion soup mix
• 1 tablespoon finely chopped onion
• 5 garlic cloves, minced
• Dash hot pepper sauce
• Oil for deep-fat frying
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 6 to 8 bacon strips, cooked and crumbled
• 4 teaspoons minced chives or green onion

Details

Servings 8
Preparation time 75mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

Bake potatoes at 400° for 1 hour or until tender.

Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp.

Place potato skins in a 15-in. x 10-in. x 1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.
Yield: 2 dozen.