Potato Skins Recipe

Time1h 30m

Serves4

Deep fried, topped with cheddar cheese, bacon and green onions with sour cream as the co-pilot

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Ingredients

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1
Prepare the Potatoes
Preheat your deep fryer or a large pot with oil to 350°F (175°C). While the oil is heating, scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a paper towel.
2
Bake the Potatoes
Pierce each potato several times with a fork. Bake the potatoes in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until they are tender. Remove them from the oven and allow them to cool slightly.
3
Cut and Scoop
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Using a spoon, carefully scoop out a portion of the flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped-out potato for another use, if desired.
4
Season the Skins
Brush the inside of each potato skin with olive oil and sprinkle with salt and black pepper.

5
Fry the Potato Skins
Carefully place the potato skins into the hot oil, cut side down, and fry for about 3-4 minutes or until they are golden brown and crispy. Flip them halfway through for even cooking. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
6
Add Toppings
While the potato skins are still hot, sprinkle shredded cheddar cheese evenly over the top of each skin, followed by crumbled bacon and chopped green onions.

7
Serve with Sour Cream
Serve the loaded potato skins immediately with a side of sour cream for dipping. Enjoy!