Potato Skins Recipe

Time1h 15m

Serves4

Deep fried potato boats filled with cheddar jack cheese, bacon bits and scallions served with sour cream.

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Ingredients

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1
Prep the Potatoes
Preheat your deep fryer to 350°F (175°C). Wash the russet potatoes thoroughly under cold water, scrubbing off any dirt. Pat them dry with a towel.
2
Bake the Potatoes
Pierce each potato several times with a fork to allow steam to escape. Rub the skins with olive oil and sprinkle salt over them. Place the potatoes in the oven at 400°F (200°C) for about 45 minutes, or until they are tender when pierced with a fork.
3
Prepare Fillings
While the potatoes are baking, chop the scallions into small pieces and set them aside. Cook or heat your bacon bits if they are not pre-cooked.

4
Cut and Scoop
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato on the skin to hold its shape.
5
Fry the Potato Skins
Carefully place the potato skins in the hot oil and fry them for about 3-4 minutes or until they are crispy and golden brown. Remove them from the oil and drain on paper towels.
6
Fill the Skins
Sprinkle the insides of the fried potato skins with black pepper. Fill each skin with a generous amount of cheddar jack cheese, followed by bacon bits and a sprinkle of chopped scallions.
7
Final Fry
Return the filled potato skins to the fryer for an additional 2-3 minutes to melt the cheese.

8
Serve
Plate the crispy potato skins and serve immediately with a side of sour cream for dipping.