Deep-Fried Potato Skins Recipe

Deep-Fried Potato Skins Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."

[X]

Rate Deep-Fried Potato Skins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Deep-Fried Potato Skins Recipe

Prep: 1-1/4 hours + cooling Cook: 10 min.

Yield: 8 Servings

75 10 85

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 Wright® Brand Bacon strips, cooked and crumbled

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
4 teaspoons minced chives or green onion

Directions

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.

Originally published as Deep-Fried Potato Skins in Taste of Home June/July 2003, p61