Deep-Fried Potato Skins Recipe

5 1
Deep-Fried Potato Skins Recipe
Deep-Fried Potato Skins Recipe photo by Taste of Home
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Deep-Fried Potato Skins Recipe

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5 1
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"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours + cooling Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours + cooling Cook: 10 min.

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

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

  • 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
  1. Bake potatoes at 400° for 1 hour or until tender.
  2. Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.
  3. 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.
  4. 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.
  5. 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

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