Combo Platter Recipe

Bake potatoes

Preheat oven to 400°F (200°C). Scrub potatoes dry, prick with a fork, rub with 2 tbs olive oil and 1 tsp salt. Place on a baking sheet and bake 45–55 minutes until skins are crisp and interior is tender. Let cool until safe to handle.

Scoop and crisp

Cut each potato in half lengthwise. Scoop out most of the flesh leaving about 1/4-inch shell. Brush inside of skins with melted butter (optional) and place cut-side down on a baking sheet. Bake at 425°F (220°C) for 10 minutes to crisp the edges.

Fill and melt

Flip skins cut-side up. Season cavities with a pinch of pepper. Fill each with shredded cheddar (about 2–3 tbs per skin) and chopped bacon. Return to oven for 5–7 minutes until cheese melts and bubbles.

Finish

Top with sliced green onions and a dollop of sour cream before serving. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Prepare onions

Peel the onion and cut into 1/2-inch thick rings. Separate rings and set aside.

Make batter

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Add beaten egg and slowly whisk in cold sparkling water or beer until batter is smooth and thick enough to coat rings (about 1 cup total). Keep batter cold in fridge until ready to fry.

Heat oil

In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Maintain oil at 340–360°F while frying.

Fry onion rings

Working in batches to avoid crowding, dip onion rings in batter, let excess drip off, and carefully place into hot oil. Fry 2–3 minutes per batch until golden brown and crispy. Remove with a slotted spoon to a wire rack or paper towels and season with a light pinch of salt while still hot.

Slice potatoes

Wash and, if desired, peel potatoes. Using a mandoline or sharp knife, slice potatoes 1/8–1/4 inch thick for chips. Rinse slices in cold water to remove surface starch, then pat thoroughly dry with kitchen towels or paper towels.

Fry chips

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry potato slices in batches, turning occasionally, until golden and crisp, about 3–5 minutes per batch depending on thickness. Remove to a wire rack or paper towels to drain.

Season

While still warm, sprinkle chips with salt, black pepper and smoked paprika (if using). Keep warm in a single layer in a 200°F (95°C) oven while finishing other items.

Marinate

Place chicken tenders in a bowl with 1/2 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and season.

Prepare breading

In a shallow bowl mix 1 cup flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Beat 2 eggs in another bowl.

Dredge

Remove tenders from marinade, letting excess drip off. Dip each piece into beaten eggs, then dredge thoroughly in the flour mixture, pressing to adhere. For extra crunch, double-dip: back into egg and flour again.

Fry tenders

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry tenders in batches 4–6 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Keep warm

Keep finished tenders in a 200°F (95°C) oven while completing remaining batches so everything can be plated together.

Arrange Irish skins, onion rings, house chips and chicken tenders on a large platter or divided serving board. Place ketchup and ranch in small bowls; add lemon wedges for the tenders.

Serve immediately while items are hot and crispy. Provide extra sour cream or hot sauce on the side as desired.